Cajun Potato Salad

I love potato salad. Actually, I love any kind of potato: baked, fried, scalloped, boiled. I love them all!!! This recipe didn't start with potatoes. I grabbed a bottle of Cajun mustard because I was intrigued by the texture and color of the whole grains. I knew rich flavor would come from that little bottle! I experimented with using the mustard in sauces and thought it would be the perfect ingredient in the dressing for a rich and complex potato salad. I love the crunch from the diced veggies, and the robust flavor from the spices, mustard , and hot sauce. Take this potato salad to your next potluck, picnic, or fish fry and watch as it disappears!

5 lbs. Red Skin Potatoes

4 Boiled Eggs (chopped)

1 Green Bell Pepper

1/4 c Sweet Onion (chopped)

1/4 c Green Onion (chopped)

3 Ribs Celery (chopped)

1/2 c Sweet Pickle Cubes

1/2 c Dill Pickle Cubes

1 c Dukes Mayo

1 c Sour Cream

1/4 c Creole Mustard

2 Tbs. Worcestershire

2 Tbs. Hot Sauce

2 Tbs. Cajun Seasoning

2 Tbs. Sugar

1 Tbs. Garlic Powder

1 Tbs. Chili Powder

Salt and Pepper to Taste

Slice potatoes and boil until tender. Drain and cool for 10-15 minutes. Place potatoes in mixing bowl and add eggs, bell pepper, onion, celery, and pickles. Place remaining ingredients in bowl and whisk until smooth. Pour over potatoes and mix until just combined. Serve immediately or refrigerate. This potato salad is better after it sits over night and all of the flavors have married.