Day-After Crawfish Boil Potato Salad – Garden & Gun

Ingredients

• 1 lb. crawfish tails from the boil, peeled
• 2½ lb. red potatoes from the boil (about 15), cooled
• 1 lb. thick-cut bacon, cut into lardons
• 2 bunches green onions, finely chopped
• 1 cup bacon vinaigrette
• 1 cup bacon fat
• ¼ cup canola oil
• ½ cup apple cider vinegar
• 4 tbsp. Creole mustard
• 2 tsp. honey
• 1 tsp. Zatarain’s crawfish, shrimp, and crab boil powder