Louisiana Potato Salad

Louisiana Potato Salad
Serves 8
Dried shrimp add a salty, savory punch to this potato salad.
Write a review
  1. 3 pounds new potatoes, halved or quartered if large
  2. ½ cup dried shrimp
  3. 2 tablespoons liquid crab boil
  4. 4 ounces tasso ham, finely chopped
  5. 3 large hard-cooked eggs, peeled and chopped
  6. 1 cup mayonnaise
  7. ½ cup chopped onion
  8. ½ cup chopped green bell pepper
  9. ½ cup chopped red bell pepper
  10. ¼ cup chopped celery
  11. 1 tablespoon Creole mustard
  12. 1 teaspoon salt
  13. ½ teaspoon ground black pepper
  14. Garnish: chopped fresh parsley
  1. In a large Dutch oven, add potatoes, dried shrimp, and crab boil. Cover with water, and bring to a gentle boil over medium-high heat. Cook until potato is tender, 20 to 25 minutes. Drain potatoes and shrimp in a colander.
  2. In a large bowl, combine potato mixture, tasso, eggs, mayonnaise, onion, bell peppers, celery, mustard, salt, and ground black pepper. Garnish with parsley, if desired.
Louisiana Cookin https://www.louisianacookin.com/



Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.