CAJUN  POTATO  SALAD

3 very large potatoes, peeled & cut
   into med. lg. potatoes
1 tsp. real mayonnaise; not the 
    sugary kind (never, ever ! )
6-8 lg. Eggs, boiled, peeled, yolks 
   put into a sm. bowl, whites chpd. & 
    put into bowl with potatoes.
1 T. onion, minced, placed in 
    a lg. bowl, set aside.
    Salt & Pepper
    Tony Chachere's Creole Season-
     ing
1  tsp. yellow mustard
1/3 C. real mayonnaise, or a bit
      more 

In separate pots, boil potatoes 
with a dash of salt and boil eggs 
with a dash of salt ,also .
Chop onion and place in the bowl.
After draining the potatoes, put 
them on top of the onion, season 
with salt & pepper .  Let sit for 2 minutes , then, stir in the tsp. 
mayonnaise and a little bit of 
Tony Chachere's  and set aside. 
In the medium bowl, mash the 
egg yolks with a fork, then, stir in 
1/3 cup of mayonnaise , plus salt & pepper .  Once mixed well, fold into
 the potato & chpd. egg; mash a of 
the potatoes, to make it a little less
chunky . (that's how we do it in south 
Louisiana !)
 Serve warm .

People say that it tastes like 
Deviled Eggs .  

Enjoy ~ Tami