Cook the Potatoes : Wash the red potatoes and cut them into bite-sized chunks. Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender (about 15-20 minutes). Drain and let cool slightly.

Prepare the Ingredients : While the potatoes are cooling, cook the bacon until crispy, then crumble it into small pieces. Dice the hard-boiled eggs, celery, and green onions.

Make the Dressing : In a medium mixing bowl, whisk together the mayonnaise, spicy mustard, cayenne pepper, garlic powder, and Creole or Cajun seasoning until well combined.

Assemble the Salad : In a large mixing bowl, combine the cooked and cooled potatoes, diced eggs, crumbled bacon, celery, green onions, and pickle relish. Pour the dressing over the potato mixture and gently toss until everything is evenly coated. Taste and adjust seasonings if necessary.

Chill and Serve : Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld together. Serve chilled as a flavorful side dish for any occasion.