Creole Potato Salad  

3 pounds red potatoes, cubed
1/2 cup mayonnaise
1/2 cup Creole mustard
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon prepared horseradish
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
6 hard-cooked eggs, chopped
1 medium size sweet onion, diced

Cook potatoes in boiling salted water to cover 12 minutes or until tender, drain and cool slightly.

Stir together mayonnaise, Creole mustard and the next six ingredients in a large bowl; add potatoes, eggs, onion, tossing gently.

Serve at room temperature or chilled.

Serves 8