Dinosaur BBQ Creole Potato Salad

By jodieg

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

Step 1

1 Hard-boil eggs, peel, chop and set aside.

2 Cook Bacon, drain, crumble and set aside.

3 Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.

4 Drain and cut the potatoes into 1 inch chunks.

5 Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.

6 Make the dressing by whisking up the mayonnaise with the mustard and brown sugar.

7 Pour over the potatoes and stir well.

8 Taste for seasoning and add salt and creole seasoning if more is needed.

9 Top with crumbled bacon right before serving.