Place red potatoes in a large pot, add enough water to cover, and bring to a boil over high heat. Boil for 15 to 20 minutes, until the potatoes are tender when pierced, then drain in a colander and spread on a sheet pan to cool completely.

Add cooled potatoes to a large bowl and fold in bell pepper, celery, green onions, sweet pickle relish, and chopped hard-boiled eggs. Toss until evenly distributed, with the colorful vegetables visible throughout.

Whisk mayonnaise, Creole mustard, hot sauce, and Creole seasoning together until smooth and thick. The dressing should look uniformly speckled with seasoning and orange-red from the hot sauce.

Pour the dressing over the potato mixture and toss well until every piece is coated. Keep tossing until the salad looks glossy and the potatoes no longer look dry.

Season with salt and pepper to taste, then toss again for even seasoning. Adjust until the flavor tastes bold and balanced.

Cover and refrigerate the Creole potato salad for at least 2 hours before serving. Chill until cold throughout and the flavors meld, with the salad holding together well when scooped.