1-First Step: Gather all ingredients for mise en place. Wash and cut 3 pounds red potatoes into halves or quarters based on size. This ensures even cooking. Prep veggies: finely chop 1 stalk celery, slice 3 green onions, chop 3 hard-boiled eggs, and measure 1 tablespoon chopped fresh parsley. For vegan, boil chickpeas instead of eggs.

2-Second Step: Place potatoes in a large pot, cover with water 1 inch above, add 1 tablespoon seafood-boil liquid (if using) and a pinch of salt. Bring to a boil over high heat, then reduce to simmer for 15 to 20 minutes until fork-tender. Drain well. Low-fat option: skip boil liquid to cut sodium.

3-Third Step: Transfer drained potatoes to a large bowl. Toss immediately with 1 tablespoon apple cider vinegar and 3/4 teaspoon Creole seasoning while warm. This infuses flavor deep into the potatoes. Chop potatoes smaller if you prefer bite-sized pieces for your potato salad with Creole mustard dressing. Gluten-free check: confirm seasoning.

4-Fourth Step: In a small bowl, whisk together 1/3 cup mayonnaise, 1/3 cup sour cream, 1/3 cup Creole-style mustard, and 1 teaspoon sugar until smooth. Taste and adjust; vegan uses plant mayo and coconut yogurt here.

5-Fifth Step: Pour the dressing over the potatoes. Stir gently to coat evenly, then season with salt and black pepper to taste. Let it sit 5 minutes for flavors to settle.

6-Sixth Step: Fold in the celery, chopped hard-boiled eggs, green onions, and parsley. Use a spatula for gentle mixing to keep textures intact. Pescatarian boost: add grilled shrimp now.

7-Final Step: Sprinkle additional Creole seasoning on top if desired. Cover and chill in the fridge for at least 1 hour, ideally 2 to 4 hours, to let flavors meld. Serve cold. For make-ahead Creole potato salad, prep a day early. Total time about 35 minutes active, plus chilling. Pairs great with grilled shrimp macaroni salad for seafood BBQs.