Cajun Crawfish Potato Salad

Kick up your potato salad a notch. This is a great solution for leftover red potatoes after your crawfish boil.

Yield: 8 servings as a side dish

Ingredients

• 8 ounces crawfish tails, as packaged
• 2 tablespoons lemon juice
• 4 cups cubed cooked potatoes
• 1/2 cup diced celery
• 1 clove garlic, minced
• 1/2 cup chopped green onions
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon dried tarragon
• 1/2 teaspoon cayenne pepper

Instructions

1. Mix crawfish and lemon juice in a small container and chill.
2. Combine potatoes, celery, garlic and green onions in a large salad bowl.
3. In a small bowl combine sour cream, mayonnaise, salt, dry mustard, tarragon and cayenne pepper and mix well. Add to the potato mixture and gently fold in the crawfish.
4. Before serving, taste and adjust seasonings.

Notes

The texture of this dish is much improved by refrigeration for several hours or overnight.

Attribution

Recipe and photo used with permission from: Louisiana Seafood Promotion Board