ZCC Gumbo Potato Salad

2-1/2 pounds of Yukon Gold, Red or Russet potatoes
1/2 c Rehydrated Zydeco Chop Chop 
3/4 to 1 cup of mayonnaise
1 tablespoon of spicy Creole style mustard
5 hard boiled eggs
1 teaspoon of kosher salt
10 turns of the pepper grinder
Paprika to garnish, optional

Peel and cut potatoes into a small dice. Boil until fork tender about 20 minutes. Drain and set aside. Place into serving bowl and use a masher to partially mash them, leaving some chunks. Add rehydrated Zydeco Chop Chop and mix until combined. Mix in mayo, mustard, peeled and chopped eggs. Cover and chill in the refrigerator until ready to serve.