Cajun Potato Salad

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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
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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.