Cajunville Potato Salad
Cajun French: la patate douce (la pa-tat doos) – sweet potato
The original recipe of this potato salad was made using the leftovers from a crawfish boil. Over the years the recipe has grown in flavor to the recipe below. It has a depth of flavor which dances around in your mouth.
Mais C’est Bon!
Enjoy!!
Ingredients:
Salad:
2 cups sweet potatoes, cubed
¼ cup fingerling potatoes, cubed
¼ cup new red potatoes, cubed
¼ cup purple potatoes, cubed
¼ cup new white potatoes, cubed
1 ear corn, cut in half
¾ cup red onion, thinly sliced and rinsed
½ cup celery, sliced in half moons
2 Tbl sweet & hot jalapenos, chopped
¼ cup parsley, chopped
1 Tbl fresh dill, chopped
4 mushrooms, thinly sliced – 1 cup
Salt
Pepper
Bacon 8 oz,fried and cut 1” pieces
Seasoning for water:
3 oz liquid crab boil
2 cloves garlic
2 Tbl butter
1 Tbl Cajunville seasoning
1-2 tsp salt
Dressing:
3 Tbl Mayo
1 Tbl Sour Cream
2 Tbl Creole Mustard
1 Tbl Cane Vinegar
¾ tsp Cajunville seasoning
⅛ tsp cayenne
¼ tsp hot sauce
2 lg cloves minced garlic
½ tsp sm paprika
¼ tsp anchovy paste
1 Tbl hot & sweet jalapenos, finely chopped
2 Tbl fresh dill (2 tsp dry)
2 Tbl fresh chives
Mix ingredients and set aside
Directions:
Fry bacon until crips
Cut in 1” pieces
Reserve 1/2 Tbl drippings
Bring 6 cups water to a boil
Add:
3 oz liquid crab boil
2 cloves garlic
2 Tbl butter
1 Tbl Cajunville seasoning
1-2 tsp salt
Add: potatoes & corn
Boil 7 min, test potatoes. Should be just starting to get soft
Turn off heat, cover and let sit for 5 – 10 minutes to absorb seasonings.
Strain potatoes and place in large bowl
Pour over ½ Tbl bacon drippings and stir
Add:
¾ cup red onion, thinly sliced and rinsed
½ cup celery, sliced in half moons
2 Tbl sweet & hot jalapenos, chopped
¼ cup parsley, chopped
1 Tbl fresh dill, chopped
4 mushrooms, thinly sliced – 1 cup
Bacon, reserving some for garnish
Mix well
Add Dressing and mix well
Taste for seasoning and adjust if necessary
Plate
Add bacon for garnish
Enjoy!
Mise en Place
Ways to plate Cajunville Potato Salad
