The roar of the propane burner, the pungent aroma of crab boil and pepper, and the taste of ice cold beer – it’s a crawfish boil. What’s more natural in South Louisiana than a crawfish boil with relatives and friends? Now, several days later, let’s use those leftover boiled potatoes and crawfish for a salad.
If you have not been to a crawfish boil, you can boil the potatoes in crab boil and purchase fresh Louisiana crawfish. When the potatoes are done, drop the crawfish in the water and let sit for ten minutes. Drain and you are ready to prepare the salad.
Mais C’est Bon!
Enjoy!!
Crawfish Boil Potato Salad
- 1 cup boiled Crawfish
- 1# boiled Potatoes, cubed
Dressing
- 1/4 cup Mayonnaise
- 2-3 Tbl Creole Mustard
- ½ tsp Cajun Seasoning
- 3-4 dashes Tabasco
- ½ cup Creole Sweet Onion, thinly sliced
- 6 large leaves fresh Basil
Taste potatoes before starting and adjust seasoning accordingly.
Stack the Basil leaves; roll them from the side, cut thinly.
Half the Creole Sweet Onion. Thinly slice each half. Rinse onion slices and drain.
Combine mayonnaise, mustard, and seasoning; mix well. Add onion and basil, combine.
Place cubed potatoes and crawfish in large bowl. Add dressing and mix well. Chill.
