Warm Creole Potato Salad
3-4 medium yellow potatoes cleaned and cut into medium chunks, skins on
1/4 cup diced red onion
1/4 cup diced green bell pepper
1 stalk celery diced
3 Tbls "Veganais" soy salad dressing
3 Tbls sweet pickle relish
2 tsp Dijon mustard (the type where you can see the ground bits of mustard seed and spice)
2 Tbls white vinegar
1 Tbls "Tony Chachere's Creole Seasoning"
Boil the potato chunks until tender, drain and reserve the liquid for a gumbo base, I swear cher!
Add the next 7 ingredients to a small bowl and whisk.
Pour over the hot potatoes, hit with Creole seasoning and serve warm, say warm, yes, jes say warm shall we. That's right warm, Creole warm.
Vegan if you make your own Dijon*, Vegetarian if you use brand Dijon