Cajun Potato Salad

This generously spiced Cajun potato salad includes crawfish tailes, onions, and plenty of garlic. This is a huge salad, perfect for a big cookout.

Prep Time: 25 minutes
Cook Time: 20 minutes Total Time: 45 minutes

Ingredients:

2 tablespoons butter
2 cloves garlic, minced
1/4 cup finely chopped red onion
2 pounds crawfish tails
2 teaspoons liquid smoke
2 tablespoons 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
1/2 cup yellow mustard
2 tablespoons tabasco pepper sauce
salt to taste
pepper to taste

Instructions:

In skillet over medium heat, melt the butter. Add garlic and onion; 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.

Potato Salad Serves 10 to 12.

Adapted from the 8/24/95 Times Picayunne newspaper, a posted by Chris T.