Cajun-creole Potato Salad
This recipe has been in the family for many years but no one really knows who started it. I only know its a twist on the regular traditional potato salad your use to but WOW its really good.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
appetizers
brunch
salads
side dish
shrimp
crawfish
cajun
seafood
vegtables
picnics
spring
summer
superbowl
kid friendly
potatoes
lunch
spicy (hot)
lunch
superbowl
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
contains eggs
- salt and pepper to taste
- 1 cup celery finely chopped
- 3 tbsp paprika
- 1 cup fresh parsley finely chopped
- 10 lb potatoes chopped into medium chunks
- 12 eggs hard boiled & chopped
- 2 cup dill relish
- 2 pt mayonnaise or mayo salad dressing
- 1 cup sweet relish
- 1/2 cup creole mustard
- 2 cup salad olives chopped
- 2 cup onions finely chopped
- 3 tbsp louisiana hot sauce
- 1 pound crawfish meat coarsely chopped
- 1 pound shrimp coarsely chopped
- 4 large cloves garlic finely chopped
- 1/4 cup basil finely chopped
- Carbohydrate 80.9115867508455 g
- Cholesterol 716.9768 mg
- Fat 49.6682062506361 g
- Fiber 7.64841516607898 g
- Protein 33.6609497506932 g
- Saturated Fat 9.74004305003934 g
- Serving Size 1 1 Serving (602g)
- Sodium 1563.99455018005 mg
- Sugar 73.2631715847666 g
- Trans Fat 4.30090382502873 g
- Calories 882 calories
1. Boil potatoes in their jackets. 2. Let cool, then peel them and chop into medium chunks then cool completely. 3. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. 4. Add potatoes, along with the rest of the ingredients, and fold in well. 5. You can make this the day before and refrigerate it overnight which is the best way. 6. You may need to put a little more Mayonnaise to it the next day if it is a little dry. 7. Dust the top of the potato salad with paprika before serving to table.
