
Cajun Potato Salad
Servings: 10 to 12
Ingredients
- 2 tablespoons margarine
- 1 tablespoon garlic, minced
- 1 bunch green onions (about 6 stalks) tops only
- 2 pounds crawfish tails
- 1 tablespoon COLGIN HICKORY LIQUID SMOKE
- 2 tablespoons COLGIN WORCESTERSHIRE SAUCE
- 2 pounds bacon, fried and crumbled
- 5 pounds red potatoes, boiled in skins and cut in small chunks
- 16 ounces mayonnaise
- 12 eggs, boiled then separated, whites chopped
- 1 cup creole mustard
- ½ cup yellow mustard
- 2 tablespoons tabasco pepper sauce
- salt to taste
- pepper to taste
Instructions
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.