Classic Creamy Potato Salad

Place the peeled and cubed potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender but not mushy (about 15-20 minutes). While the potatoes cook, ensure your hard-boiled eggs are cooked and cooled. Once the potatoes are done, drain them immediately in a colander and set them aside to cool slightly.

Separate the hard-boiled eggs: finely chop the egg whites and place them in a small bowl. Place the egg yolks in a separate, large mixing bowl. Mash the yolks completely with a fork. Add the mayonnaise, yellow mustard, and relish to the mashed yolks. Stir until the mixture is creamy and smooth—this is the base of your dressing. Season generously with Cajun seasoning, black pepper, garlic powder, and salt. Mix well and taste to ensure the seasoning is balanced.

Gently add the slightly cooled potatoes and the chopped egg whites to the large bowl with the dressing. Using a large spoon or spatula, gently fold the ingredients together. The goal is to coat the potatoes thoroughly without mashing them.

Tip: If the salad seems dry, add another tablespoon or two of mayonnaise until it reaches your desired creaminess.

Transfer the potato salad to an airtight container, cover, and chill in the refrigerator for at least 2 hours. Chilling allows the flavors to fully meld together. Serve the potato salad cold, right alongside your hot Chicken and Sausage Gumbo!