Creole Crab and Potato Salad

crabpotatosalad

Cooking Potatoes:
5 Potatoes (I used Golddust, what I had.)
1T Extra Virgin Olive Oil
1/2T TONY’S Creole Seasoning
1/4tsp Pepper
1/4tsp Sea Salt

Sauce:
3/4c Miracle Whip
1/2tsp Worcestershire
1tsp Lemon Juice
1tsp Paprika
1tsp Mustard
1.5-2T Sweet Relish

3T REAL Bacon Pieces
4T Celery, minced
4T Sweet MINI Bell Peppers, chopped.
2T Onions, minced
1c Crab (I used imitation… I’m cheap!)

Boiled Eggs, sliced
Shredded Cheese

For HEAT Optional Adds: Louisiana Hot Sauce (Or, to top each Bowl), Minced Jalapenoes (Or, to top each bowl), Cayenne, Red Pepper Flakes

Cube Potatoes. Add Potatoes to ziploc bag. Add half Oil. Shake. Add in HALF Pepper, Creole, and Salt, shake. Add in Rest of Oil, then Season, shake. I allow to set/marinade 30minutes. Grill in Foil. (Or bake how desired).
I premake Sauce, and set aside til use. You can eat this salad warmed or cooled. If cooled (As most are): Grill or Bake Potatoes. Set into fridge to cool some. Mix with Sauce, stir in Vegis, NO LONGER THAN 30 minutes prior to serving. Top with Egg Slices and Shredded Cheese.

Optional to sprinkle top of Cheese, LIGHTLY, with Lawry’s Seasonal Salt, or More Creole. (I SKIPPED the extra salting).

Notes: I add Sauce close to serving time, due to Potatoes Eating Up Sauce. More flavorful that way.

Similar Posts:

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s