After the Crawfish Boil Potato Salad

By: The Local Palate
After the Crawfish Boil Potato Salad

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.  

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Serves 6

    For the bacon vinaigrette (yields 2 cups)
  • 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
  • For the potato salad
  • 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

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.
  • Recipe by
    Farrell Harrison of plates restaurant and bar in New Orleans
  • Contributing City
    New Orleans

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