This recipe is from chef Donald Link's cookbook Real Cajun.
1.8 kgwaxy potatoes, such as Nicola, kipfler or Dutch cream, diced2celery stalks, finely chopped½onion, finely chopped1 bunchspring onions, thinly sliced150 gm (½ cup)mayonnaise70 gm (¼ cup)wholegrain mustard2 tbspcoarsely chopped parsley 1 tbspred wine vinegar1½ tsppaprika1 tspcoarsely ground black pepper
Place potatoes in a large saucepan of cold water, bring to the boil, reduce heat to low and simmer until very tender (20 minutes). Drain, cool to room temperature, transfer to a large bowl and gently crush some with a whisk, leaving some a little chunky. Add remaining ingredients and 1 tbsp sea salt flakes and stir to combine. Season to taste and serve with gumbo and rice.