Hard-boil eggs, then peel and chop them.

Cook bacon until crispy, drain excess fat, and crumble.

Boil potatoes in salted water until fork-tender.

Drain potatoes and cut into 1-inch chunks.

In a large bowl, combine potatoes, eggs, red onion, celery, minced garlic, creole seasoning, salt, and pepper.

Whisk together mayonnaise, mustard, and brown sugar to make the dressing.

Pour dressing over the potato mixture and stir well to coat.

Taste and adjust seasoning with salt and creole seasoning as needed.

Garnish with crumbled bacon just before serving.

Serve and enjoy!