Begin by getting a pot of salted water boiling on the stove. While the water is coming to a boil, start washing, peeling, and cubing potatoes.
2 tablespoons kosher salt, 4 pounds Yukon Gold potatoes
Once the water is boiling, drop the potatoes into the water and boil until just barely fork tender. (8 - 12 minutes.)
Once cooked, drain the potatoes and rinse with cold water to stop the cooking process, then rinse off extra starchy water.
Pour the potatoes onto a cookie sheet and spread them out to let them cool.
While the potatoes cool, prepare the dressing. Combine mayonnaise, yellow mustard, & pickle juice. Whisk until well mixed.
1 cup mayonnaise, ¼ cup yellow mustard, 3 tablespoons pickle juice
Then mix in salt, pepper, & Tony's Creole Seasoning.
½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ - ½ teaspoon Tony Chachere's Creole Seasoning
The next step is a little different, but it is a fun little tip that I like to use to thicken up my potato salad dressing. I like to mash up about a handful (maybe half a cup or so) of the cooked potatoes.
Then, mix that into the dressing. This will thicken it up a little bit and make the dressing/sauce a little more creamy without having to add any more mayonnaise.
Now, stir in diced onion, celery, and pickles.
2 stalks celery, diced, ¼ cup onion, diced, ¾ - 1 cup dill pickles
Dice up the eggs (I like to add 4, then slice two over the top as a garnish) and combine with the potatoes in a bowl. If you don't want to put any on top, dice them all up.
6 hard boiled eggs
Pour half of the dressing over the top and gently mix together.
Now, another fun tip - I like to flip this into another bowl to pour the rest of the dressing over the top, gently stir it together, then pour it into a serving bowl or storage container. I find that making it this way, I am less likely to mash up the potatoes.
Top with the remaining hard-boiled eggs, sliced if desired, and top with a sprinkle of Tony's Creole Seasoning or paprika - then refrigerate or serve.