After the Crawfish Boil Potato Salad

steps

Make the Potato Salad

1. 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.
2. 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.
3. Make the vinaigrette.
4. 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.
5. Once the potatoes are warmed through, lower the heat and add the crawfish tails, stirring for about 4 minutes to warm through.
6. 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.
7. Serve warm or at room temperature.

Make the Bacon Vinaigrette

1. Warm the bacon fat until liquified and combine with oil.
2. In a large bowl, combine honey, vinegar, creole mustard, and boil powder.
3. Drizzle in bacon fat mixture using a hand blender or whisk. The vinaigrette will not emulsify perfectly, and this is ok.