Begin by peeling and cutting your Yukon Gold or Red potatoes into quarters. In a large pot, bring water to a rolling boil, then add the potatoes and eggs. Boil the eggs for about 10 minutes while the potatoes cook until tender, usually around 15-20 minutes.

Once the potatoes are tender, strain them and set them aside to cool. While they cool, run the eggs under cold water, peel, and separate the whites from the yolks into separate bowls.

Chop the egg whites and mix the crumbled yolks with Blue Plate Mayonnaise and Dijon mustard. This mixture will be the base for your salad.

Mash the potatoes in a bowl to your preferred consistency while they are still warm.

Fold in the chopped egg whites and yolk mixture. Adjust with more mayonnaise if needed to achieve desired creaminess.

Season the mixture with salt and black pepper, tasting as you go to ensure balanced flavors.

Transfer the Cajun Potato Salad to a serving bowl and serve warm or at room temperature.