Margaritaville Potato Salad

Place potato slices in a 3-quart saucepan and cover with cold water 2 inches above potatoes. Add salt, cover and cook on high heat until it boils. Reduce heat to medium-high, uncover and continue cooking 14 to 17 minutes, or until potatoes are fork-tender.

Add chilli powder, sea salt and black pepper into a bowl. Continue to cook an additional 1 minute, stirring.

Drain the cooked potatoes and place them in a large bowl. Pour the reserved pickle juice over the potatoes and stir gently. Add the pickles, green onions, celery, red bell peppers, cilantro and black olives; Stir gently to mix.

Make the dressing by combing all dressing ingredients in a medium bowl and whisk until smooth. Pour over potato salad ingredients in the bowl and toss well.

To serve, cut 1 lime into 6 wedges and rub each wedge onto the rims of 6 margarita glasses. Sprinkle Creole seasoning into a medium plate and dip rims of glasses into seasoning to coat evenly. Spoon 6 equal servings of potato salad into Creole seasoned rimmed glasses. Spear 1 mini red bell pepper and 1 okra piece onto each toothpick and stick into potato salad. Slice the remaining lime into 6 1/4-inch slices and cut each halfway so it can hang on the rim of each glass.