Potato Salad, But Louisiana Style

Looking for a delicious way to change up your potato salad game? Tired of having an excess of boiled potatoes and corn on the cob after a crawfish boil? Then this Crawfish Boil Potato Salad recipe from Louisiana Cookin is the perfect dish to bring to your next potluck dinner or outdoor gathering! Filled with all the flavors of a classic Louisiana crawfish boil, this potato salad will be a hit with everyone.

One of the best things about a crawfish boil is that most of the ingredients that make it up can be enjoyed as both a meal and a side dish. This Crawfish Boil Potato Salad recipe is the perfect example of that. It’s packed with all of the flavors of a traditional crawfish boil, but it’s lightened up with a mayonnaise-based dressing and served cold.


  • 1 pound of boiled red potatoes, peeled and quartered
  • 1 link of smoked andouille sausage, chopped into quarter-sized pieces
  • 2 ears of boiled corn, shucked, washed, and with kernels cut from the cob
  • 1 clove of garlic, minced
  • ½ cup of mayonnaise
  • 1 tablespoon of Dijon mustard
  • 2 teaspoons of fresh thyme, chopped
  • 1 teaspoon of fresh oregano, chopped
  • ½ teaspoon of paprika
  • 1 teaspoon of salt
  • ½ teaspoon of freshly ground black pepper
  • ¼ teaspoon of ground cayenne pepper

Crawfish boil potato salad is a delicious and easy-to-make dish that is perfect for any summertime gathering. This salad is full of the traditional flavors of a crawfish boil, but without all of the work; though, if you find yourself with a surplus of boiled potatoes and corn after a crawfish boil, then you can put them to good use with this dish. The potatoes are cooked in a flavorful broth until tender, then mixed with a Crawfish Boil Spice Blend, chopped thyme, minced garlic, and chopped parsley. The salad is then finished with a zesty dressing made with mayonnaise, Dijon mustard, and more of the spice blend. Serve this salad cold or at room temperature for the best results.


  1. In a large mixing bowl, you’ll want to combine the peeled, quartered, and boiled potatoes with your chopped smoked sausage link, and boiled corn. Once these large pieces are mixed together, set this bowl aside.
  2. Then, in a small mixing bowl, you’ll add your mayonnaise, Dijon mustard, thyme, oregano, salt, paprika,cayenne pepper, black pepper, and minced garlic. Use a whisk to combine the ingredients, and pour your mayonnaise mixture over your potato mixture. Toss it all until it’s all combined, serve, and enjoy!


  • This potato salad is a perfect side dish during your next crawfish boil, but especially afterward! Thanks to the boiled corn and potatoes, it’s got all of the classic flavors of a traditional potato salad, but with a little bit of Cajun flair.
  • This recipe uses red potatoes for this salad, but you could definitely use Yukon Golds or even Russets. Just make sure to cut them into uniform pieces so that they cook evenly. You can leave the skin on my potatoes for extra flavor and texture, but you can peel them if you’d prefer.
  • A dressing that could be used for this salad would be a simple mixture of mayonnaise, Dijon mustard, and apple cider vinegar. Most like to add a little bit of Louisiana hot sauce to their dish for an extra kick, but that’s optional. Be sure to taste the dressing before adding it to the salad so that you can adjust the seasoning to your liking.
  • Once the potatoes are cooked and cooled, simply toss them with the dressing and some chopped celery, green onions, and This salad can be served immediately or chilled in the fridge for a bit before serving.
  • There are so many delicious dishes that pair perfectly with this crawfish boil potato salad. Here are a few Louisiana crawfish boil favorites: grilled shrimp; corn on the cob; boiled crawfish; fried okra; and hush puppies. No matter what else you serve, this crawfish boil potato salad will be the star of the show! It’s the perfect mix of flavorful and refreshing, and it’s sure to please any crowd.

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Southern Living Stove-top Crawfish Boil


Crawfish season is upon us here in South Louisiana and we have been on the prowl to find the best crawfish recipe. Southern living has this amazing recipe that is easy as pie and doesn’t require all the fancy equipment… All you need is a sink, stove and a big pot! Give this recipe a try and let us know if you have any secrets when it comes to cooking the best crawfish.


  • 4 1/2 gal. water
  • 2 (4-oz.) pkg. seafood boil, such as Zatarain’s Crawfish, Shrimp, and Crab Boil
  • 2 cups kosher salt
  • 1/4 cup Creole seasoning
  • 4 bay leaves
  • 5 lemons, halved
  • 2 garlic heads, halved crosswise
  • 4 small yellow onions, halved
  • 2 pounds small red potatoes, halved
  • 2 large fresh artichokes
  • 10 pound live fresh crawfish, purged (ask your vendor)
  • 4 ears corn, husks removed

How to Make It

Step 1

Bring 4 1/2 gallons water to a rolling boil in a 7- to 8-gallon stockpot over high. (Start early! This could take 30 to 40 minutes.) Add seafood boil, salt, Creole seasoning, bay leaves, lemons, garlic, and onions. Stir until spices are dissolved. Add potatoes and artichokes; return to a boil. Boil 20 minutes. Add crawfish, and simmer 5 minutes.

Step 2

Cut each ear of corn into 4 pieces, and add to pot. Simmer 5 minutes. (If you lose your boil at any point, cover with a lid to return it to a simmer.)

Step 3

Line a large sheet pan with newspaper or parchment paper. Pour mixture through a large colander, or remove crawfish and vegetables from water, using a slotted spoon. Place crawfish and vegetables on pan. Serve with Creole Mayo for dipping.

Step 4

Tip: You’ll know the water is seasoned perfectly when it makes your eyes water.