Step 1

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.

Step 2

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.