I was asked on the "What are you doing?" thread to post my recipe, so here it is. It's my own creation and I've tweaked it here and there to give it the "bite" we like in our house. This last time I made it, today, I used my own homemade mayonnaise I already had on hand and it really seemed to make a nice difference. I also tried Inglehoffer Sweet Hot Pepper Mustard for the mustard, which gave the dressing the heat and bite I wanted in addition to the taste remaining from the liquid crab boil and the Cajun/Creole seasoning.
Enjoy!!
2 lbs. small red potatoes, scrubbed and cut into bite-sized cubes
2 hard-boiled eggs, peeled and chilled
¼ tsp. coarse kosher salt
1 to 2 Tbsp. liquid crab boil
1½ tsp. Cajun/Creole seasoning
1 bunch chopped green onions, tops included
¼ cup chopped celery
½ cup chopped green pepper
½ cup real bacon bits
1 cup real mayonnaise, not salad dressing
2 tsp. hot and spicy mustard
Salt and freshly ground black pepper, to taste
Place cubed potatoes in a large saucepan and cover with water. Add kosher salt and crab boil liquid. Cover and boil until just tender but not soft. Drain thoroughly and set aside to cool thoroughly. Refrigerate if you wish.
To assemble potato salad, in a large bowl combine Cajun/Creole seasoning, green onions, celery, green pepper, bacon bits, mayonnaise and spicy mustard. Stir to mix well.
Add cooled potatoes and toss to coat with seasoned mixture. Check for salt and pepper, adding some if necessary. Coarsely chop eggs and gently fold into potato salad. Chill thoroughly before serving. This salad tastes best if “aged” overnight in the refrigerator.
Enjoy!!
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KATIE’S CAJUN POTATO SALAD
(Serves 4 to 6)
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KATIE’S CAJUN POTATO SALAD
(Serves 4 to 6)
2 lbs. small red potatoes, scrubbed and cut into bite-sized cubes
2 hard-boiled eggs, peeled and chilled
¼ tsp. coarse kosher salt
1 to 2 Tbsp. liquid crab boil
1½ tsp. Cajun/Creole seasoning
1 bunch chopped green onions, tops included
¼ cup chopped celery
½ cup chopped green pepper
½ cup real bacon bits
1 cup real mayonnaise, not salad dressing
2 tsp. hot and spicy mustard
Salt and freshly ground black pepper, to taste
Place cubed potatoes in a large saucepan and cover with water. Add kosher salt and crab boil liquid. Cover and boil until just tender but not soft. Drain thoroughly and set aside to cool thoroughly. Refrigerate if you wish.
To assemble potato salad, in a large bowl combine Cajun/Creole seasoning, green onions, celery, green pepper, bacon bits, mayonnaise and spicy mustard. Stir to mix well.
Add cooled potatoes and toss to coat with seasoned mixture. Check for salt and pepper, adding some if necessary. Coarsely chop eggs and gently fold into potato salad. Chill thoroughly before serving. This salad tastes best if “aged” overnight in the refrigerator.