Instructions

• Peel your russet potatoes and cut 'em up into bite-sized chunks. Easy to eat, easy to cook.
• Throw those pieces in your pressure cooker pot, then cover with water, adding 1 teaspoon salt. This boosts that broth depth you want.
• Lock the lid on, and set your cooker to high pressure. You’ll hear steam cues and soon the float valve will rise, signaling it’s doing its thing.
• Cook 'em for about 7 minutes. Once done, give the cooker a natural release to keep those taters tender, not mushy.
• Drain the potatoes well and dump 'em into a big mixing bowl. Let 'em cool just a tad before seasoning.
• Mix together your smoked paprika, dried thyme, oregano, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl.
• Sprinkle this spice blend over the warm potatoes. Gently toss to coat every piece with those Cajun flavors.
• Lastly, fold in the chopped eggs, celery, green onions, parsley, and your creamy mayo mixture made with Creole mustard, red wine vinegar, hot sauce, and sugar. Chill it in the fridge for at least 30 minutes so all the flavors chat and mingle.