2 1/2-3 lb Russet potatoes, peeled and cubed
3 oz (powdered, dry) crawfish, shrimp and crab boil
10 cornichons, minced
1 large shallot, diced
2 stalks celery, diced
3 tablespoons mayonnaise
1 tablespoon Dijon
Bring the crab boil to boil in a large pot of water. Add the potatoes and boil until fork-tender. Drain, rinsing off some of the crab boil spices if desired. Place the potatoes in a large bowl and allow to cool. Add remaining ingredients and stir to evenly distribute. Serve immediately or refrigerate.