Spicy Creole Potato Salad
Ingredients
3 pounds red potatoes
1 tablespoon liquid shrimp and crab boil, optional
1 tablespoon apple cider vinegar
3/4 teaspoon Creole seasoning
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup Creole mustard
1 teaspoon sugar
1 stalk celery, finely chopped
3 hard-boiled eggs, chopped
3 green onions, sliced
1 tablespoon chopped fresh parsley
Instructions
Cut potatoes either in half or quarters, depending on their size.
Place potatoes in a large pot and cover with water. Water level should be an inch above potatoes. Add Zatarain's crab boil and a few large pinches of salt.
Bring water to a boil, reduce heat and simmer for 15 to 20 minutes, or until potatoes are fork tender. Drain potatoes.
Place potatoes in a large bowl and toss with vinegar and creole seasoning.
If you want the potato chunks smaller, use a knife and chop them up a little more.
In a small bowl, stir together mayonnaise, sour cream, mustard, and sugar.
Add mayonnaise mixture to potatoes and stir to combine.
Season to taste with salt and pepper.
Stir in celery, eggs, green onions, and parsley.
Sprinkle more creole seasoning on top and chill until ready to serve