Aunt Alyssa’s Potato Salad

• 1 1/2 lbs red potatoes, not peeled
• 1 T lemon juice
• 1/3 c mayonnaise (we like Duke’s)
• 1 T Dijon mustard (or use Creole Mustard)
• 1/3 c Dill pickles, finely chopped (Bubbies is recommended)
• 4 hard-boiled eggs, chopped
• 1 tsp Tony Chachere’s Original Creole Seasoning (you can substitute Diamond kosher salt, but the flavor won’t be nearly as good)
• salt & pepper to taste

Place the potatoes in a large pot of cold water to which you’ve added 2T Diamond kosher salt (or, better yet, Tony’s Original Creole Seasoning). Bring the water to a boil, then turn the heat down to a simmer and cook until the potatoes are tender when poked with a knife . Drain and cool. Chop into about 1″ pieces. Place in a bowl and toss with the lemon juice, mayonnaise, mustard, pickles, eggs, and seasonings. Serve at room temperature – or chilled.