Bayou Potato Salad

Bayou Potato Salad
6-8 servings
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2 1/2 pounds red potatoes
3 boiled eggs
1 packet shrimp or crab boil
5 cloves garlic, pressed
1/2 cup vinegar*
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1/2 cup finely chopped onion
3 slices bacon, fried and crumbled
Fresh parsley

Boil the potatoes with the crab boil packet, until just tender.  In a small bowl, whisk together the garlic, vinegar, mustard, and olive oil.

When the potatoes are tender, drain.  Do not peel, unless you are finicky about these things.  Cut the potatoes into rough cubes or slices.  Peel and chop the eggs.  In a large bowl, mix together the eggs, potatoes and chopped onion.  Add the vinaigrette.  Let the salad sit at room temperature for 3 hours before serving so the potatoes can absorb the dressing.  Garnish with crumbled bacon and parsley.

* White wine vinegar works well, but feel free to experiment.  I've used tarragon, dill, and garlic-rosemary.

 

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