Crab Boil Potato Salad
Game day can only get better with this potato salad on offer. It tastes just like the potato salad that Maw-maw makes with potatoes from a springtime seafood boil – spicy, zesty and unapologetically full of classic Louisiana flavor. Plus, Blue Plate Mayonnaise makes it extra rich ‘n creamy.
Prep Time:
10 mins.
Cook Time:
21 mins.
Yield:
6 to 8 servings
Ingredients
- 2 pounds small red potatoes
- 1 tablespoon coarse salt
- 2 teaspoons Louisiana Fish Fry Products® Crawfish, Crab & Shrimp Boil seasoning
- 1 or 2 large eggs
- 1 cup Blue Plate® Mayonnaise
- 1 teaspoon prepared horseradish
- ⅓ cup chopped celery
- ⅓ cup chopped green onions
- ½ teaspoon celery seed
- 1 tablespoon chopped parsley, for garnish
Directions
- Place the potatoes in a medium saucepan and cover with water. Add the salt, crab boil seasoning and the egg(s). Bring to a boil.
- Once boiling, reduce heat to medium low and simmer for 25 minutes or until the potatoes are tender. Remove the egg(s) after boiling for 9 minutes and set them aside.
- Cool the potatoes to room temperature and then cut in half or quarters depending on size. Peel the boiled egg(s) and chop.
- Combine the mayonnaise, horseradish, celery, green onions, celery seed and chopped egg in a medium bowl. Add the potatoes and toss well.
- Sprinkle with the chopped parsley and serve.
