• Tommy Centola

Crawfish Potato Salad

I was surprised that I did not have this recipe already posted. I know we are past crawfish season. This is a great side dish any time of the year.


1 1/2 pounds small red new potatoes, unpeeled

Water

1 pound crawfish tails, chilled

2 celery stalks, chopped fine


Dressing

3 medium cloves garlic, peeled

1 1/2 cups mayonnaise

1/4 cup Creole mustard

1/4 cup ketchup

2 tablespoons prepared horseradish

2 tablespoons Worcestershire sauce

4 green onions, coarsely chopped, including green tops

1/4 cup flat-leaf parsley, minced

2 fresh bay leaves, minced

1/2 teaspoon salt

1 tablespoon smoked paprika

2 tablespoons fresh lemon juice

1 1/2 teaspoons Louisiana hot sauce


Wash the potatoes well. Cut them into 1'2-inch dice. Place the diced potatoes in a 4-quart saucepan and add cold water to cover. Bring to a boil and cook until tender, about 20 minutes (do not overcook). Drain well. In a large bowl, combine the boiled potatoes, crawfish tails, and chopped celery; set aside.

Prepare dressing. In a food processor fitted with steel blade and with machine running, drop the garlic cloves through the feed tube to mince them. Stop machine and scrape down sides of bowl. Add all remaining ingredients and process until smooth and well blended, stopping to scrape down the sides of the bowl once or twice. Fold the dressing into the crawfish and potato mixture, blending well. Chill well before serving


Enjoy!!!

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