After the Boil Seafood Potato Salad Recipe

Ingredients

• 4 cups rough chopped, leftover seafood-boiled, red-skinned potatoes (see Cook's Notes)
• 1 cup real mayonnaise
• 1 tablespoon Creole or other spicy mustard, or to taste
• 1/4 teaspoon Old Bay seasoning
• 1/4 teaspoon Creole or Cajun seasoning, plus more for garnish
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 3 large boiled eggs, peeled and chopped
• 2 cups leftover cooked and picked seafood (shrimp, crabmeat and/or crawfish tails)
• Salt and pepper, only as needed, to taste
View Full Recipe at Deep South Dish