1tablespoonCajun seasoningor more to taste (recipe note #1)
½teaspoonkosher saltoptional, (recipe note #2)
¼teaspoonfreshly ground black pepper
1smallgreen bell pepperdiced small
1smallwhite oniondiced small
¼cupdill pickle relish
¼cupfinely chopped fresh flat-leaf parsleyplus more for garnish if desired (recipe note #2)
Place cubed potatoes in a large pot or Dutch oven and cover by 1-inch with cold water. Bring to boil uncovered over medium-high heat; reduce heat and simmer, skimming off foam as needed, 6 to 10 minutes or until potatoes are just fork tender. Drain potatoes well in a colander and let cool at least 5 minutes.
In the bottom of a mixing bowl large enough to stir the salad, whisk together mayonnaise, mustard, Cajun seasoning, salt (optional) and pepper until smooth. Stir in bell pepper, onion, celery, dill relish and parsley. Add partially cooled potatoes and eggs and gently toss until well combined. Cover and refrigerate at least 1 hour and up to 3 days before serving. Garnish with chopped fresh parsley if desired.
If you increase the amount of Cajun seasoning, reduce or omit the kosher salt to taste. To kick up the spice without adding salt, add cayenne pepper or crushed red pepper to taste.
You want the dressing to be boldly flavorful, but not too salty. I recommend tasting it before adding the kosher salt as Cajun seasoning brands vary in their level of saltiness.
Sliced green onion also makes a great garnish and adds another flavor layer.