"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crawfish Boil Potato Salad Recipe

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This recipe for Crawfish Boil Potato Salad, by , is from Sara and Matthew's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Mitchusson

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boiled red potatoes, quartered
1 link andouille sausage, chopped
2 ears boiled corn, kernels cut from the cob
1/2 c. mayonnaise
1 tbsp. Dijon mustard
2 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. ground cayenne pepper
1 clove garlic, minced

Directions:
Directions:
In a large bowl, combine potatoes, sausage and corn. Set aside. In a small bowl, add mayonnaise, mustard, thyme, oregano, salt, black pepper, paprika, cayenne, and garlic. Whisk to combine. Pour mayonnaise mixture over potato mixture, and toss until combined.

Note;

If you are making this from potatoes, sausage, and corn cooked at a crawfish boil, you may want to omit the salt because the ingredients absorb sufficient salt during the boiling process.

Personal Notes:
Personal Notes:
Matt learned to love crawfish living in Baton Rouge. Since leaving, he has become quite the boil master because he says that the restaurants in North Texas do not know how to cook crawfish.

 

 

 

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