Creole Potato Salad

This is one of the best potato salads I've ever had. My friend's mom made this at a party and she went through 2 whole batches!! The recipe comes from The Dinosaur BBQ Restaurant in Rochester, NY. **Note** The creole recipe in the ingredients section makes 2 1/2 cups, save the balance in a zip top bag in the freezer for future use.

• Ready In: 45 mins
• Serves: 6

Ingredients

• Creole Seasoning

• 1⁄2 cup paprika
• 1⁄2 cup  granulated garlic
• 1⁄4 cup  granulated onion
• 3  tablespoons black pepper
• 2  teaspoons white pepper
• 2  teaspoons cayenne pepper
• 1⁄4 cup dried oregano
• 1⁄4 cup dried thyme
• 2  teaspoons ground cumin
• 2  tablespoons sugar

• The Salad

• 2  lbs  red potatoes
• 4  hard-cooked eggs, peeled and chopped
• 1⁄2 cup  minced red onion
• 1  cup  diced celery
• 4  garlic cloves, minced
• 2  teaspoons  creole seasoning (above)
• 2  teaspoons kosher salt
• 1  teaspoon black pepper

• The Dressing

• 1  cup mayonnaise
• 1⁄2 cup creole mustard or 1⁄2 cup spicy brown mustard
• 1  teaspoon brown sugar

• The Garnish

• 4  slices  cooked bacon, crumbled

Directions

1. Hard-boil eggs, peel, chop and set aside.
2. Cook Bacon, drain, crumble and set aside.
3. Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.
4. Drain and cut the potatoes into 1 inch chunks.
5. Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.
6. Make the dressing by whisking up the mayonnaise with the mustard and brown sugar.
7. Pour over the potatoes and stir well.
8. Taste for seasoning and add salt and creole seasoning if more is needed.
9. Top with crumbled backin right before serving.
10. Enjoy!