Sue Freeman posted 6-12-98
Creole Potato Salad
3 lbs. red skinned pot
7 large eggs, hard boiled, peeled and chopped
1 bunch scallions chopped
4 stalks celery, chopped
juice of 2 lemons
1/2 cup dill pickles, finely chopped
1 cup good mayo (not Miracle Whip)
2 Tbl. cream style mustard (plain yellow)
1 tablespoon Course salt
2 teaspoons black pepper
2 teaspoons cayenne pepper, or to taste
Cook potatoes whole starting in cold water and cover.
When potatoes are done, run under cold water to stop the cooking process.
When cool enough to handle, cut into medium sized pieces.
Add rest of ingredients and mix well. Refrigerate.