This potato salad recipe utilizes the juicy leftovers the day after a crawfish boil. Chef Farrell Harrison of plates restaurant and bar is known for his New Orleans-style tapas that infuse bold flavors and highlight a range of cultures. This potato salad incorporates those succulent leftover crawfish tails and red potatoes with a tangy bacon vinaigrette and powerful cajun spices. The result: a potato salad that might have you planning your next boil before you finish your plate.
½ cup apple cider vinegar
1 cup bacon fat
¼ cup canola oil
4 tablespoons creole mustard
2 teaspoon 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
For the bacon vinaigrette (yields 2 cups)
For the potato salad
Make the Potato Salad
- In a medium-sized sauté pan, render the bacon over medium heat until crispy or cooked to your liking. Strain off bacon fat and save to make vinaigrette. Place the crispy bacon on a paper towel lined plate and allow to sit at room temperature.
- While the bacon is cooking, slice the boiled red potatoes into thin slices. It is best to do this with a serrated knife while they are cold.
- Make the vinaigrette.
- In a separate medium-sized sauté pan, combine the vinaigrette and potatoes and warm gently over medium heat, being careful not to break the potatoes.
- Once the potatoes are warmed through, lower the heat and add the crawfish tails, stirring for about 4 minutes to warm through.
- Remove from heat and place on a platter by spooning the potatoes and crawfish onto the plate overlapping each other. Garnish with green onions and crispy bacon.
- Serve warm or at room temperature.
Make the Bacon Vinaigrette
- Warm the bacon fat until liquified and combine with oil.
- In a large bowl, combine honey, vinegar, creole mustard, and boil powder.
- Drizzle in bacon fat mixture using a hand blender or whisk. The vinaigrette will not emulsify perfectly, and this is ok.
Recipe byFarrell Harrison of plates restaurant and bar in New Orleans
Contributing CityNew Orleans