CREOLE POTATO SALAD

Creole Potato Salad

• Yield: Makes 10 to 12 servings

• 5 pounds baby red potatoes
• 1/4 cup dry shrimp-and-crab boil seasoning
• 12 hard-cooked eggs, peeled and chopped
• 1 1/2 cups finely chopped celery
• 1 cup finely chopped green onions
• 1 1/2 tablespoons Creole seasoning
• 2 cups mayonnaise
• 1/3 cup Creole mustard
A few drops Worcestershire 

1. Bring potatoes, shrimp-and-crab boil, and 4 qt. water to a boil in a large stockpot over high heat. Boil 20 minutes or until tender; drain and cool 20 minutes.

2. Peel potatoes; cut into 3/4-inch pieces. Toss together potatoes, eggs, and next 3 ingredients; stir in mayonnaise and mustard.

Note: We tested with Zatarain's Pro Boil and Tony Chachere's Creole Seasoning.

Try this twist!

Cajun Shrimp Potato Salad: Stir in 1 lb. peeled, medium-size cooked shrimp (51/60 count).