Seeing all the pretty peppers, including the dark green poblanos, reminded me about the Cajun-style Potato Salad recipe down below. The original called for the addition of crisped bacon, but the salad is so flavorful, I didn’t think it needed bacon. Feel free to add back in!
Ingredients:
1 1/2 pounds potatoes, cut into 1 1/2-inch pieces 3/4 cup mayonnaise 2 tablespoons juice from a jar of dill pickles 2 tablespoons Creole mustard 2 teaspoons Cajun seasoning 3 cups chopped sweet peppers 1/2 cup coarsely chopped dill pickles 1/2 cup (1/4-inch) diagonally sliced celery 5 hard-cooked eggs, peeled and cut into eighths (quartered lengthwise, then halved crosswise) 1/4 cup sliced scallions
Preparation:
Bring a large pot of water to a boil over high. Add potatoes, and cook until tender when pierced with a knife, about 15 minutes. Drain and spread on a large rimmed baking sheet to cool to room temperature, about 45 minutes.
Stir together mayonnaise, pickle juice, Creole mustard, and Cajun seasoning in a large bowl. Add sweet peppers, pickles, celery, hard-cooked eggs, scallions and cooled potatoes, stir gently until evenly coated (trying not to break eggs). Store, covered, in refrigerator until ready to serve.