Creole Potato Salad - cooking recipe

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

Preparation

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