½cupgreen onions, roughly chopped((reserve a tablespoon or so of green tops for serving))
1½tablespoonsCreole or brown mustard
1tablespoonapple cider vinegar
kosher salt and pepper to taste
Potato Salad
4-6mediumYukon gold or russet potatoes, cut in quarters
6largeeggs
¼cuponions, finely chopped
¼cupcelery, finely chopped
¼cupgreen bell pepper, finely chopped
2teaspoonscayenne (red pepper)(more or less to taste)
2teaspoonsCreole or brown mustard
1teaspoonkosher salt
¼teaspoonwhite pepper(more or less to taste)
paprika
Instructions
In a large saucepan, place potatoes and eggs and cover with water ½ inch over the top. Bring to a boil, then reduce heat and simmer 15 minutes.
While potatoes and eggs are cooking, place all salad dressing ingredients into a blender or food processor and blend until smooth. Refrigerate until ready to use.
Drain potatoes and eggs, cover with ice water let sit for 5 minutes.
Cut the potatoes into ¼ inch pieces and place into a large bowl.
Peel and roughly chop the boiled eggs. Add to the potatoes.
Add the remaining ingredients, including dressing and fold gently until mixed. Cover and refrigerate at least an hour before serving.
Sprinkle with paprika and finely chopped green onion leaves for serving.