After the Boil Seafood Potato Salad Recipe

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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

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