You are really going to like this potato salad recipe. Hint . . . . . . It’s crawfish season and if you happen to have some left-over boiled potatoes and corn on the cobb. Use those potatoes for your salad and mix in the corn cut off the cobb. The corn adds a whole new taste. Enjoy


  • 2 pounds red potatoes, peeled and quartered
  • 2 medium tomatoes, seeded and diced
  • 1 tablespoon green onion, finely chapped
  • Salt and pepper to taste
  • 2 tablespoons white wine vinegar
  • 1-1/2 tablespoons Creole style mustard
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 cup olive oil
  • 2 tablespoons finely snipped parsley
  • 4 bacon slices, cooked crisp
  • Crab boil


In a medium saucepan, cook potatoes in salted water and crab boil until tender, about 15 to 20 minutes. Remove from pan and dice. Place in a medium bowl and add tomatoes green onions, and salt and pepper to taste. Toss gently. Set aside. In a small mixing bowl combine vinegar, mustard and cayenne pepper. Add oil in a thin stream, heating constantly. Stir in parsley. Add dressing and bacon to potatoes and toss gently. Allow potatoes to absorb dressing at least 15 minutes before serving.

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