Cajun Crawfish Potato Salad

Jerald and Glenda Horst

Kick up your potato salad a notch. This is a great solution for leftover red potatoes after your crawfish boil.
Servings: 8 as a side dish


8 ounces crawfish tails, as packaged
2 tablespoons lemon juice
4 cups cubed cooked potatoes
½ cups diced celery1 clove garlic, minced
½ cup chopped green onions½ cup sour cream
½ cup mayonnaise
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried tarragon
½ teaspoon cayenne pepper


Mix crawfish and lemon juice in a small container and chill.
Combine potatoes, celery, garlic, and green onions in a large salad bowl.
In a small bowl combine sour cream, mayonnaise, salt, dry mustard, tarragon, and cayenne pepper and mix well. Add to the potato mixture and gently fold in the crawfish.
Before serving, taste and adjust seasonings.

Tip: The texture of this dish is much improved by refrigeration for several hours or overnight.

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