"Hunger is the best sauce in the world."--Cervantes

Cajun Potato Salad Recipe

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This recipe for Cajun Potato Salad, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Allie Bourgeois


2 tablespoons margarine
1 tablespoon garlic, minced
1 bunch green onions (about 6 stalks) tops only
2 pounds crawfish tails
1 tablespoon liquid smoke
2 tablespoons Worcestershire sauce
2 pounds bacon, fried and crumbled
5 pounds red potatoes, peeled, boiled and cut in small chunks
16 ounces mayonnaise
12 eggs, boiled then separated, whites chopped
1 cup Creole mustard
1/2 cup yellow mustard
2 tablespoons tabasco pepper sauce
salt to taste
pepper to taste

In medium-size skillet, melt margarine over medium heat. Add garlic and shallots; cook until wilted. Add crawfish tails, liquid smoke and Worcestershire sauce. Cook for 15 minutes; cool. Add bacon and set aside.
Mix potatoes, mayonnaise and egg whites in a three-gallon bowl. In a separate bowl, mash egg yolks and mix with mustards and Tabasco Sauce. Combine mustard mixture and potatoes. Stir in crawfish. Salt and pepper to taste.

Number Of Servings:
Number Of Servings:
10 to 12




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