This is a great make-ahead salad, as extra time chilling in the refrigerator helps the flavors sink into the potatoes.
- 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)
- Cajun seasoning, for garnish
1 Boil the potatoes: 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 Make the dressing: 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 Mix warm potatoes with dressing: 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 Add hard boiled eggs: Gently fold the chopped hard boiled eggs into the potato mixture until well combined. Taste the potato salad and add salt to taste.
5 Chill: Put the salad in the fridge for at least an hour before serving.
Serve chilled, garnished with paprika or Cajun seasoning.