Crawfish Boil Potato Salad
So you have enjoyed an incredible day with family and friends. You've boiled a few sacks of crawfish, and have plenty of leftovers. What should you do with the leftovers? That's easy, make some Crawfish Boil Potato Salad. Using the leftover crawfish, potatoes, mushrooms, corn on the cob, and garlic will produce another meal for the next day. I have had some great Cajun potato salad in my day, and this is the best potato salad recipe around.
- 5 pounds of peeled and chilled Louisiana Crawfish Tail Meat
- 3 pounds of new potatoes from the crawfish boil (peeled, diced, and chilled)
- 1 cup of minced celery
- 1/2 a pound of chilled corn (Cut from the boiled cob)
- 1 large minced red onion
- 1/2 a pound of chilled mushrooms from the crawfish boil (Cut into quarters)
- 3 chilled pods of garlic from the crawfish boil (squeezed from pods, mashed and puréed)
- 1 chilled lemon from the boil (finely chopped including the rind)
- 1/2 a cup of minced capers
- 1 tbsp of red pepper flakes
- 3 cups of mayonnaise
- 1 tbsp of Zatarain's Crab boil
- 1/2 a cup of creole mustard
- 1 cup of Louisiana blue crab meat
- 1 1/2 teaspoons of Old Bay seasoning
Crawfish Boil Potato Salad Directions
- Combine all of the ingredients into a 24 inch stainless steel mixing bowl.
- Gently kneed all of the ingredients together with your hands.
- Cover, and chill overnight.
- Serve in a chilled bowl or plate.
It is always a good idea to boil more crawfish and fixings than you need. These extras definitely will not go to waste if you are prepared to use them in other recipes. This Crawfish Boil Potato Salad Recipe is a GREAT use for those extra leftovers after an epic Crawfish Boil!