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.
I am ready for the summer! Can you tell? I haven’t had crabs yet but I had the idea of using crab boil to cook potatoes for potato salad a while back. Matt remembered and brought back a packet of crab boil from the store for me. Now, most people in Baltimore use Old Bay (or as I generically refer to it in my cookbooks, Chesapeake Bay seasoning) to steam crabs but the boil seasoning stuff is pretty good too. It is mostly peppers and mustard seeds and I swear some whole coriander. It made seasoning the potato salad a breeze since the potatoes were already flavored. I had this with some sandwiches but I think it would more at home with some seafood or at a picnic.