Chef John’s Creole Potato Salad

3 Lb. Redskin Potatoes

8 eggs

1 1/4 cup Hellman’s Mayo

1/4 Cup Creole or other Spicy Brown Mustard

1 t. Salt

1/2 t. each cayenne and black pepper

1/3 Cup diced celery

4 chopped green onions

2 TBSP minced parsley

First, hard boil the eggs by placing them in cold water in large pot. Bring to a boil, reduce to simmer and simmer 10 minutes. Remove eggs to a bowl reserving water in pot. Run cold water over eggs until they are cool. Reheat water, adding additional if needed to boil potatoes. Dice potatoes into 1-inch (bite size) pieces. I like them fairly large. Add 2 tbsp salt to water and bring to boil. Drop potato pieces into boiling water. Reduce heat and simmer about 8 minutes until cooked but not falling apart. Remove to colander, run cold water over until cool. Meanwhile mix mayo and remaining ingredients. When potatoes are cool, carefully mix with potatoes. Peel eggs and rough chop them. Fold them carefully into potato salad. Let sit in fridge 1 hour for flavors to mingle. Best potato salad ever!