Texas Crawfish Potato Salad

Hello everyone and  Happy Fourth of July!  Here is a delicious dish that I probably can't eat (because I'm allergic to seafood)  Still I present this recipe for a delicious difference on the fourth.

Boil 1 lb. potatoes and two large eggs in salted water. I used a package of Dutch yellow peewee potatoes, but fingerlings or Yukon gold potatoes would work well too.

While the potatoes and eggs cook, make the dressing. Combine the following ingredients in a large measuring cup: 2/3 cup mayo, 1/4 cup Creole mustard (, the juice of half a lemon, and 1/4 cup pickle brine. Whisk to combine and set aside.

Cook 3 slices applewood bacon until crispy and crumble; set aside. Drain the grease from the pan and add 1 tbs. olive oil. Saute 1/3 cup sliced celery and 1/2 cup diced shallot for a few minutes...until they are softened a bit, but still a bit crunchy. Set aside to cool. Add 1 more tbs. olive oil to the pan and add 1/2 pound crawfish tails and 1 tbs. Cajun seasoning.

Cook until heated through over med heat. When the potatoes and eggs are cooked, cool. Peel and dice the cooled eggs and set aside. Place the cooled potatoes in a large bowl and cut into bite-sized pieces. Add the reserved shallot, celery, and bacon. Then, add 1/3 cup sliced cornichons, 3 sliced green onions, and the cooked crawfish.


Pour the dressing over the top and stir well to combine. Cover and refrigerate for a few hours to let the potato salad chill...and the flavors to combine. Serve as a side dish, or as a light Summer supper.

I got this recipe from my Facebook page, Zatarain's....They make wonderful food products from the New Orleans area...Dirty Rice, Jambalaya, Yellow Rice et al... If you're on Facebook be sure to find their page and like it...

Enjoy this dish and your Fourth of July!!