Wash the potatoes and peel them using a vegetable peeler. You can choose to keep the skin on if you wish to. Cut the potatoes into ½-inch cubes.
Heat 4-5 cups of water in a large pot over medium-high heat.
Once the water comes to a boil, add the potato cubes and eggs to the pan.
Reduce the heat to low.
Cover the pan with a lid and cook for 12-15 minutes or until the potatoes are fork-tender.
Note – You can check if the potatoes are cooked well by inserting a kitchen knife or fork inside a cube and it should slide through easily. Do not overcook otherwise the potatoes will become mushy.
Remove the eggs from the pan using a spoon.
Remove the pan from the heat and drain the water. Run the potatoes under cold water to stop the cooking process.
Peel the eggs and cut them into ½ inch pieces.
Mix Cajun seasoning, Creole mustard sauce, mayonnaise, lemon juice, salt, and black pepper in another medium mixing bowl.
Pour the dressing over the salad and mix everything well.
Chill the salad for at least an hour before serving for the flavors to meld. Serve chilled or at room temperature.
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