3/4 pound new potatoes, scrubbed
1 1/2 teaspoon Creole mustard
2 tablespoons lemon juice
1 tablespoon plus 2 teaspoons Spanish sherry vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons Tabasco sauce
1/2 teaspoon fresh thyme leaves, minced
1 cup corn kernels, blanched in boiling water for 1 minute
1/2 cup inner celery ribs, rinsed and finely chopped
1 cup crabmeat
1 Hass avocado
1/4 cup olives, Niçoise or arbequina, pitted and chopped
1 tomato, skinned, seeded and chopped
Kosher salt, to taste
Cracked black pepper, to taste
2 tablespoons fresh chives, minced

Place the potatoes in a pot and cover with water. Bring to a simmer over medium heat and cook until potatoes are tender when pierced with a knife, about 30 minutes. Drain and chill. Whisk the mustard, lemon juice, vinegar, oil, Tabasco sauce and thyme together in a bowl. Peel the potatoes and dice into 1/4-inch cubes. Combine diced potatoes, corn, celery and crabmeat. Toss with dressing. Gently fold in avocado, olives and tomato. Season with salt and pepper. Top with the chopped chives.