After the Boil Seafood Potato Salad Recipe by

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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