Creole Potato Salad

Dinosaur BBQ Restaurant Recipe

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

2 pounds 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

1 cup mayonnaise
1/2 cup creole mustard or 1/2 cup spicy brown mustard
1 teaspoon brown sugar

4 slices cooked bacon, crumbled

Hard boil the eggs, peel, chop and set aside. Cook the 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 bacon  right before serving. Serves 6.