Crawfish Boil Potato Salad
Have leftover potatoes from a crawfish boil? Make this delicious potato
salad with the leftover for extra zip and flavor!
- 1 head garlic, reserved from
the crawfish boil
- 1 pinch kosher salt
- 2 egg whites
- 2 tbs Creole Mustard
- ¼ cup lemon juice
- 1 cup vegetable oil
- 1-2 ice cubes if you want it
- ½ cup diced sausage, left over
from the boil
- 6-10 potatoes, left over from
the boil and cut into bite size pieces
- 3-4 green onions, chopped
- Creole mustard, to taste
- olive oil, as needed
- salt & pepper, to taste
- additional fresh herbs, to
- more garlic, to taste
- Squeeze out 1 head of garlic into
the blender or food processor. Add salt and egg whites.
- Blend until well combined. Add
the Creole mustard.
- With the blender running on
medium, slowly add in lemon juice and vegetable oil.
- If you’d like to use the mixture
as a dip instead of a salad dressing, add in 2 ice cubes and blend for
about 30 seconds. That will fluff it up.
- Double the recipe if serving a
crowd, people love it!!!
- In a bowl add diced sausage & potato
- Add dressing by the spoonful, gently
folding to coat the mixture. Add ½ the green onions and continue to fold,
adding more dressing as needed.
- Adjust taste with salt and pepper &
fresh herbs. Fold in more Creole mustard and olive oil if you find the
potato salad too dry.
- Garnish with chopped green onions
and fresh herbs.
Recipe and Photo Courtesy of Louisiana Seafood.
Used with permission.
Cajun Recipes Page 1