Creole Potato Salad

Creole Potato Salad 3 pounds red potatoes 1 tablespoon Zatarain's liquid shrimp and crab boil, optional 1 tablespoon apple cider vinegar 3/4 teaspoon Zatarain's Creole seasoning 1/3 cup mayonnaise 1/3 cup sour cream 1/3 cup Zatarain's Creole mustard 1 teaspoon sugar 1 stalk celery, finely chopped 3 hard-boiled eggs, chopped 3 green onions, sliced 1 tablespoon chopped fresh parsley Cut potatoes either in half or quarters, depending on their size. Place potatoes in a large pot and cover with water. Water level should be an inch above potatoes. Add Zatarain's crab boil and a few large pinches of salt. Bring water to a boil, reduce heat and simmer for 15 to 20 minutes, or until potatoes are fork tender. Drain potatoes. Place potatoes in a large bowl and toss with vinegar and Zatarain's seasoning. If you want the potato chunks smaller, use a knife and chop them up a little more. In a small bowl, stir together mayonnaise, sour cream, mustard, and sugar. Add mayonnaise mixture to potatoes and stir to combine. Season to taste with salt and pepper. Stir in celery, eggs, green onions, and parsley. Sprinkle more Zatarain's seasoning on top and chill until ready to serve.