Save some corn, potatoes, and sausage from the crawfish boil to make this tasty potato salad. You can make it to serve with the boil or the following day to utilize the leftovers.
Crawfish Boil Potato Salad
Makes 4 to 6 servings
Ingredients
- 3 tablespoons country-style Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground red pepper
- 1 pound baby red potatoes, boiled and roughly chopped
- 1 link andouille sausage, boiled and chopped
- 2 ears corn, boiled and kernels cut from cob
- Garnish: chopped fresh parsley
Instructions
- In a large bowl, whisk together mustard, oil, vinegar, parsley, salt, black pepper, paprika, garlic powder, and red pepper. Stir in potatoes, sausage, and corn until combined. Serve warm or at room temperature. Garnish with parsley, if desired.
