Creole Potato Salad

Scrub the potatoes and place them in a saucepan; cover with water and simmer until fork tender (approximately 20 minutes). Remove from the heat and allow them to cool completely, then drain and chop into bite-size pieces.

Place the chopped potatoes in a mixing bowl. Cut the scallions and celery into small pieces and throw them in with the potatoes. Add the mustard, mayonnaise, salt and pepper. Toss to combine and refrigerate at least 1 hour before serving.

Taste before serving and tweak the salt and pepper, if needed. Serves 6-8.