Spicy Cajun Potato Salad

In a large stock pot, add potatoes and fill with enough cold water to cover just over the top of the potatoes. On medium high heat, cook the potatoes just until fork tender. (That is when you stick the fork in the potato cube and it only separates in half and doesn’t fall apart.) Drain potatoes well and break up slightly with a fork. In a large mixing bowl, gently mix together cooled potatoes, dill pickles, onion, celery, green onion, salt and parsley. In small bowl, stir together mayonnaise, mustard, and creole seasoning; mix well. Pour the spicy dressing mixture over the potato mixture; gently mix together thoroughly. Add pepper to taste. Fold in the eggs last to keep from mashing them to much; mix lightly, but thoroughly. Transfer to a serving bowl and garnish with paprika. Refrigerate until time to serve.

Note: Depending on how wet or dry you like your potato salad, you may add more or less of the spicy dressing.