Crazy Cajun Tater Salad

• 10 medium red potatoes
• 1 (3 ounce) bag crab boil seasoning (not the liquid)
• 4 hard-boiled eggs (chopped)
• 2 cups green onions (sliced)
• 12 medium onion (chopped)
• 1 cup reduced-fat mayonnaise
• 3 tablespoons creole mustard (can use horseradish mustard if creole isn't available)
• cayenne pepper
• Tony Chachere's Seasoning

1. Fill a large pot with water, crab boil seasoning package, and a generous sprinkling of cayenne pepper and tony chacheres.
2. Cover with lid and bring to a boil and let boil for at least 5 minutes (the longer you let it boil, the more flavored the water will become).
3. Reduce heat to med-high and add potatoes.
4. Boil until the potatoes are soft and easily pierced by a fork (approximately 15-20 mins).
5. Drain and cool the potatoes.
6. Chop the potatoes into bite sized pieces.
7. (I like to vary the size of the pieces).
8. Leave the skins on.
9. Put potatoes in a bowl and add the eggs, green onions, onion, mayo, and mustard.
10. Mix together well.
11. Depending on your preferences, you may want to add a little more mayo or mustard.
12. Add a generous sprinkling of cayenne pepper and tony chachere's (approx 1 tbsp of each depending on your tastes).
13. Beware that the spices will get a bit stronger with time.
14. Mix together well.
15. Allow the potato salad to sit in the fridge for at least an hour or so to let the flavors meld together.

red potatoes, crab boil seasoning, eggs, green onions, onion, mayonnaise, creole mustard, cayenne pepper, chachere

Taken from www.food.com/recipe/crazy-cajun-tater-salad-426224 (may not work)