Cajun Potato Salad

Ingredients

• 2 1/2 lbs potatoes
• 2 large hard boiled eggs
• 3 green onions
• 2 stalks celery
• 1 handful fresh parsley
• 3/4 cup mayonnaise
• 1 Tbsp coarse brown or Creole mustard
• 1 Tbsp red wine vinegar
• 1 Tbsp blackened seasoning
• 3/4 tsp salt
• 1/2 Tbsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/8 tsp cayenne pepper
• 1/8 tsp garlic powder
• Freshly ground black pepper

Directions

1. Scrub the potatoes well, then cut them into 1-1.5 inch chunks. Add the pieces to a pot, cover them with water, and bring everything to a boil. Cook for 7-10 minutes, until the potatoes are soft enough to break easily when you test them with a fork. Pour them into a colander to drain.
2. While the potatoes cook, slice the green onions and cut the celery into tiny dice. Strip the parsley leaves from the stems and chop them roughly. Peel the hard boiled eggs and chop them as well. Add the onions, celery, parsley, and eggs to a large bowl.
3. For the dressing, mix the mayonnaise, mustard, vinegar, blackened seasoning, and salt until smooth and evenly blended.
4. When the potatoes have drained well and cooled a bit, transfer them to the bowl with the onion, celery, parsley, and egg. Spoon the dressing over everything, then stir until the salad is evenly coated. As you mix, crush the potatoes lightly until the texture is where you like it, whether chunky or a little more mashed. Serve right away, or chill until you are ready to eat.