Description
A delicious and creamy crawfish potato salad, perfect for gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, cut into 1 to 1 cubes
- 1 pound pre-cooked, peeled crawfish tails (fresh or thawed frozen)
- 1 tablespoon crawfish boil seasoning
- 1 cup finely diced celery
- 1 cup finely diced red onion
- 1 cup finely diced green bell pepper
- 4 hard-boiled eggs, chopped
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Creole mustard or spicy brown mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 dash Louisiana-style hot sauce (like Tabasco or Crystal)
- 1 splash Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
Instructions
- Wash and peel potatoes, then cut into roughly 1 to 1 cubes. Place them in a large pot, cover with cold water by about an inch. Add a generous tablespoon of salt and a tablespoon of crawfish boil seasoning. Bring to a boil, then reduce heat and simmer until the potatoes are tender but still firm enough to hold their shape (about 10-15 minutes). Don’t overcook!
- Once tender, drain the potatoes well in a colander. Gently spread them out on a baking sheet to cool slightly (about 15-20 minutes). This helps them absorb the dressing better without becoming soggy.
- While the potatoes are cooling, finely dice the celery, red onion, and green bell pepper. Chop the hard-boiled eggs. Roughly chop the crawfish tails if they need it (I like to leave them mostly whole or halve larger ones).
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, Creole mustard, apple cider vinegar, fresh lemon juice, hot sauce, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and black pepper until completely smooth. Taste and adjust seasonings as needed.
- In a very large bowl, gently combine the cooled potatoes, chopped celery, red onion, green bell pepper, hard-boiled eggs, and crawfish tails.
- Pour the zesty mustard dressing over the potato mixture. Using a large spatula or spoon, gently fold everything together until all ingredients are evenly coated. Be careful not to mash the potatoes!
- Cover the bowl tightly and refrigerate for at least 4 hours, but ideally overnight, to allow the flavors to truly meld and deepen.
- Before serving, give the salad a gentle stir. Garnish with chopped green onions and fresh parsley. Serve chilled and enjoy!
Notes
- This dish is best served cold.
- For added flavor, let the salad sit in the refrigerator overnight.
- Garnish with fresh herbs for extra color.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing, Refrigerating
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 90mg