Creole Potato Salad

Yield: Serves 6-8.

INGREDIENTS
2 pounds Yukon gold or new potatoes, scrubbed clean
(peel on or off, your choice), cut in 1 to 2-inch chunks
6 hard-boiled eggs, coarsely chopped
1 small onion, chopped
2 stalks celery, diced
1 green pepper, diced
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 cup Creole mustard
3/4 cup mayonnaise (less or more to taste)
Salt
Cajun seasoning, for garnish

METHOD
1 Place potatoes in a large pot, cover with cold water
by an inch. (If you haven't already hard boiled the eggs,
you can boil the eggs with the potatoes.) Bring to a boil
and add about a teaspoon of salt. Lower the heat to a simmer
and cover. Cook until the potatoes are fork tender, about 10
minutes. Drain in a colander.

2 While you are boiling the potatoes, mix the sugar, vinegar,
mayonnaise and mustard in with the celery, peppers and onion
in a large bowl.

3 While the potatoes are still warm, gently mix them in with
the dressing. Stirring them in while warm will allow the
potatoes to soak in the seasonings better.

4 Gently fold the chopped hard boiled eggs into the potato
mixture until well combined. Taste the potato salad and
add salt to taste. Put the salad in the fridge for at least
an hour before serving.

Serve chilled, garnished with paprika or Cajun seasoning.