After the Crawfish Boil Potato Salad
This potato salad recipe from Chef Farrell Harrison of plates restaurant and bar utilizes the juicy leftovers the day after a crawfish boil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Saute pan
- Stove
- Paper towel
- Plate
- Bread knife
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Mixing bowl
- Immersion blender
- Whisk
- Measuring cup
- Measuring spoon
- Serving platter
- Spoon
- Spatula
- Airtight container
Ingredients
- ½ cup apple cider vinegar
- 1 cup bacon fat
- ¼ cup canola oil
- 4 tablespoons creole mustard
- 2 teaspoons honey
- 1 teaspoon Zataran’s boil powder
- 1 pound Louisiana crawfish tails, peeled from the boil
- 2½ pounds red potatoes, from the boil, cooled (about 15 potatoes)
- 1 pound thick cut bacon, cut into lardons
- 2 bunches green onions, sliced
- 1 cup bacon vinaigrette
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