Recipes / Cajun Potato Salad
Our Crawfish, Shrimp & Crab Boil isn’t just for the boiling pot! Ever think of throwing some in a side dish for a little savory seafood goodness? Potatoes never knew this kind of flavor. Now you’re thinking outside the pot!
- 1 - 28 oz bag small red potatoes
- Louisiana Fish Fry Crawfish Shrimp, & Crab Boil
- 3 hard-boiled eggs
- 1/2 cup celery
- 1/2 cup chopped white onion
- 1 Tbsp. prepared mustard
- 1/2 cup mayonnaise
- 1 Tbsp. finely chopped parsley
- 1/2 bunch green onions finely chopped (green part)
Crawfish, Shrimp & Crab Boil 5 oz
In a medium-sized pot fill with enough water to cover potatoes. Add Louisiana Fish Fry Crawfish, Shrimp, & Crab Boil Seasoning and bring water to a boil. Add bag of small potatoes. Boil potatoes for 15-20 minutes. Turn off heat and let potatoes soak in the seasoning for another 5 minutes. Drain, cool and chop. Cool, peel and remove cooked yolks from boiled eggs. Dice egg whites and set aside. In a large bowl, combine potatoes, egg whites, celery, and onion. In a small bowl combine mustard and cooked egg yolks, and mix until creamy. Add mayonnaise, mix together well and combine with potatoes. Mix in parsley and green onions. Stir well. Refrigerate until chilled.