Crawfish Boil Potato Salad (Recipe)

Sometime I boil extra potatos when I know I'm going to leftover crawfish just to do this. I use the seafood dip instead or regular mayo.

I don't have convenient access to crawfish in my neck of the woods, so I make Shrimp potato salad. It's the dish I most often bring it to cook-outs and parties. I cook my ingredients separately but in the same pot and same liquid to cut down on dishes and cross-utilize the water. First I poach the shrimp, then I cook the eggs and finally I cook the potatoes and mix them with the dressing while they are still hot. Once the potato salad is room temp, I fold the shrimp back in and adjust the seasoning and heat level.

Ingredients for the shrimp
#1.5 shrimp
8qts water
4each bay leaves
1each Zatarain's crawfish, shrimp, & crab boil in a bag
2T Zatarain's concentrated liquid shrimp & crab boil
4T Zatarain's granulated crawfish, shrimp, & crab boil

Bring water to boil in 12qt stock pot. Add all ingredients except the shrimp. Return to a boil, stir in shrimp and turn off heat. Put a tight-fitting lid on the pot and allow shrimp to poach 15-20 minutes (this is when I peel the potatoes and assemble the rest of my ingredients). Remove shrimp with a spider and leave them at room temperature while you prepare the rest of the ingredients.

Ingredients for the eggs and potatoes
4 each eggs
#2 russet potatoes, peeled quartered or cut into large pieces
reserved shrimp cooking liquid

Return pot to a boil, remove eggs from refrigeration and add immediately to boiling water. Cook for 5 minutes. Turn off heat add a tight-fitting lid and allow eggs to poach for an additional 10 minutes. After 10 minutes, immediately remove eggs with a spider and shock eggs in an ice bath. Peel eggs, separate the yolks, dice the whites, and prepare the dressing while the potatoes cook.

Add potatoes to the reserved cooking liquid, heat to a boil, lower to a simmer and cook potatoes 10 minutes or until desired doneness. Once potatoes are done, strain and add to dressing.

Ingredients for the dressing*
4each egg yolks from boiled eggs
4 each diced egg whites
1c Mayonnaise
2/3c diced onion
1/4c mustard
1T salt
1t black pepper
1T sugar
1T white vinegar
1 small clove of garlic, minced
to taste: Zatarain's concentrated liquid shrimp & crab boil & Zatarain's granulated crawfish, shrimp, & crab boil (about 1-2 teaspoons of each).

Blend the egg yolks with the vinegar to make sure they are broken down well, then add them to the mayonnaise.Mix all ingredients and reserve until potatoes are ready.

Mix everything and refrigerte overnight for best results.

*all measurements are approximations. adjust to your preference.