Bayou Potato Salad
2 1/2 pounds red potatoes
Boil the potatoes with the crab boil packet, until just tender. In a small bowl, whisk together the garlic, vinegar, mustard, and olive oil.
When the potatoes are tender, drain. Do not peel, unless you are finicky about these things. Cut the potatoes into rough cubes or slices. Peel and chop the eggs. In a large bowl, mix together the eggs, potatoes and chopped onion. Add the vinaigrette. Let the salad sit at room temperature for 3 hours before serving so the potatoes can absorb the dressing. Garnish with crumbled bacon and parsley.
* White wine vinegar works well, but feel free to experiment. I've used tarragon, dill, and garlic-rosemary.