grandma brown's southern potato salad

This weekend I got the chance to fly to southern Louisiana for my cousin's wedding and visit with aunts, uncles, cousins, and my grandma -- a trip I hadn't made in about 10 years. While I have seen quite a few of them during their visits to California, it was wonderful getting to come to their hometown, and to revisit all the places where my dad grew up and here his stories about what happened on that street, in this house, and what the town used to look like. It was like traveling through time, seeing my dad as a little boy balancing on the tall sidewalk curb by the town's bridge and imagining him and his baby sister walking back from school passing an old man playing an accordion on his front porch.

One of the dishes I grew up eating is my grandma's potato salad recipe -- a dish she taught my mom, who then proceeded to make it for every family potluck (Christmas, Thanksgiving, Easter, birthdays...). And it was always the first dish to disappear!

I still make this potato salad for potlucks and group dinners. And, still fresh from our trip to Acadiana, I decided to make it tonight for our friends!

Serve it hot or cold, this dish is always delish.

Ingredients:

• 5-10 lbs Idaho potatoes, depending on party size
• 10 eggs, boiled
• mustard
• mayonnaise
• Tony Chachere's Creole Seasoning

Directions:

Peel the potatoes and chop into halves or thirds. Boil in salted water for 20-25 minutes, until soft (but not quite mashed potato consistency). Boil the eggs, then slice/chop and drop into a large bowl with the strained potatoes. Squeeze mustard and mayo and start mixing. 

I recommend folding to best mix the eggs + condiments while keeping the potatoes' shape. You don't want mashed potatoes! 

Keep adjusting the mustard/mayo amounts by taste. Liberally sprinkle Tony's seasoning and mix to taste. When ready, sprinkle more Tony's on top for appearance. You can serve immediately or refrigerate until ready to serve.