Cajun Potato Salad

By RoketJSquerl

From the Kitchen of Deep South Dish

Ingredients

• 3 slices bacon, cooked crisp and chopped,
• set aside for garnish
• 3 pounds of potatoes
• 3 large eggs
• 2 large pinches of kosher salt for the water pot
• 1 tablespoon of liquid crab boil
• Kosher salt and fresh cracked black pepper, or to taste
• 1 teaspoon of big flake Cajun/Creole seasoning,
• or to taste, plus extra for garnish (see note)
• 1/2 cup of chopped onion
• 1/4 cup of chopped celery
• 1/2 cup of chopped, green pepper
• 1 cup of real mayonnaise
• 1 tablespoon of spicy mustard, or to taste
• 1 tablespoon of Chow Chow relish, optional
• 1 green onion, sliced, for garnish

Details

Adapted from deepsouthdish.com

Preparation

Step 1

Cook bacon to crisp; set aside. Rinse and scrub potatoes, peel and cut into cubes or chunks. Place into a pot of fresh water and cover with twice as much water; tuck the eggs down into the potatoes to cushion them; bring to a boil. Add a couple of generous pinches of kosher salt and the crab boil, and boil just until the potatoes are tender - time will depend on the type and size of the potato, but don't overcook. Test by piercing with a sharp knife. Drain potatoes well and set aside to cool. Remove eggs and plunge them into ice water to stop the cooking process.




Once cooled, transfer the potatoes to a serving bowl and sprinkle with salt, pepper and Cajun or Creole seasoning, to taste; gently toss. Add onion, celery, and bell pepper. Peel and chop the eggs and add to the potatoes; gently toss. Combine mayonnaise, mustard, and relish. Pour over potatoes and gently toss. If not serving immediately, cover and refrigerate to allow flavors to blend. Just before serving, sprinkle the top very lightly with additional Cajun/Creole seasoning. Finely chop the cooked bacon and garnish the top of the potato salad with the bacon and the sliced green onion.




Note: Substitute any type chopped pickle for the Chow Chow if desired. I used Zatarain's liquid shrimp and crab boil, Zatarain's Creole mustard and Zatarain's Big & Zesty Original Creole seasoning. I thought that the larger flake of the Big & Zesty would let the seasonings show through better on the potatoes and make for a nice presentation. If you substitute a more finely ground Cajun or Creole seasoning than the Big & Zesty, keep in mind you will probably need less, so take that into consideration when seasoning. Use less, taste and then adjust.