Creole Potato Salad

• 5 lbs baby red potatoes
• 14 cup dry crab boil seasoning (Zatarain's Pro Boil)
• 12 hard-cooked eggs, peeled and chopped
• 1 12 cups finely chopped celery
• 1 cup finely chopped green onion
• 1 12 tablespoons creole seasoning (Tony Chachere's Creole Seasoning)
• 2 cups mayonnaise
• 13 cup creole mustard

1. Bring potatoes, crab boil, and 4 quarts water to a boil in a large stockpot over high heat.
2. Boil 20 minutes or until tender; drain and cool 20 minutes.
3. Peel potatoes; cut into 3/4-inch pieces.
4. Toss together potatoes, eggs, and next 3 ingredients .
5. Stir in mayonnaise and mustard.
6. Variation-stir in 1 lb peeled deveined medium-sized shrimp (51/60 count).

baby red potatoes, crab boil, eggs, celery, green onion, creole seasoning, mayonnaise, creole mustard

Taken from www.food.com/recipe/creole-potato-salad-459770 (may not work)