Tuesday, July 18, 2017

After the Boil Seafood Potato Salad

After the Boil Seafood Potato Salad - a potato salad, made with leftovers from a seafood boil, using highly seasoned red-skinned potatoes, shrimp, crawfish and crab. Shown here with fried catfish and collards If you didn't have a boil, no worries - you can still make it!

Seafood Potato Salad

What some areas of the country refer to as Frogmore Stew or "low country boils," are simply called seafood boils here in the Deep South, and they might involve shrimp, crawfish or crabs. With access to the best seafood, boils are actually a favorite addition to summer cookouts here along the Gulf Coast, and certainly one of my favorite parties to attend. If there's a boil-master manning a massive outdoor cooker that's loaded with Gulf seafood, I'm definitely in!

In the Deep South we don't steam our seafood. Whether it's crab, shrimp or crawfish, we boil it in highly seasoned water. Small, red-skinned potatoes, smoked sausage and chunks of corn are included at minimum. For my boil recipe, I also like to add smashed garlic, sliced lemon, quartered onions, and a few other ingredients you might not expect in a boil, for a little extra flavor boost. Some folks add in even more flavor extras, like chunks of celery ribs and even button mushrooms.

At the larger boils, there are inevitably some sausage, corn and plenty of potatoes left behind. Corn gets scraped off the cob and re-purposed into a nice marinated salad, a dip, salsa, or even creamed or fried corn. Sausage usually hits a gumbo or red beans and rice, and the potatoes, infused with those spicy boil seasonings, along with some of the leftover seafood, sure makes a mighty tasty potato salad. (click any of those links to view recipes!)

After the Boil Seafood Potato Salad
Don't worry though if you don't happen to have leftover potatoes and seafood from a boil, because you can still make this potato salad on purpose! Just check out my cook's notes at the bottom of the recipe.

For more of my favorite potato salad recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

Recipe: After the Boil Seafood Potato Salad

©From the Kitchen of Deep South Dish
Prep time: 15 min |Inactive time: 2 hours | Yield: About 4 to 6 servings

Ingredients
  • 4 cups rough chopped, leftover seafood-boiled, red-skinned potatoes (see Cook's Notes)
  • 1 cup real mayonnaise
  • 1 tablespoon Creole or other spicy mustard, or to taste
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon Creole or Cajun seasoning, plus more for garnish
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 3 large boiled eggs, peeled and chopped
  • 2 cups leftover cooked and picked seafood (shrimp, crabmeat and/or crawfish tails)
  • Salt and pepper, only as needed, to taste
Instructions

Heat leftover potatoes in the microwave just to warm through. Mix together the mayonnaise, mustard. Old Bay and Creole or Cajun seasoning. Add to potatoes while warm and toss Add onion, celery, eggs and seafood to potatoes and gently toss, adding additional mayonnaise as needed for desired creaminess. Taste and add salt and pepper, only as needed. Cover and refrigerate for several hours or overnight, to allow flavors to develop. Keep refrigerated. Just before serving, sprinkle the top very lightly with additional Cajun or Creole seasoning for garnish, if desired.

Cook's Notes: No leftover seafood boil potatoes? Boil 3 pounds of red potatoes in water with 1 tablespoon salt and 2 tablespoons crab boil, until potatoes are just tender, about 15 minutes, depending on their size. Drain potatoes well and set aside until cool enough to handle, then dice. Add mayonnaise mixture while potatoes are still warm and proceed with recipe. Okay to substitute imitation crab. If you're using raw shrimp, season with salt, pepper and Cajun seasoning and saute in butter until no longer translucent. Let cool.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y’all!

Creamy Gumbo Potato Salad
Cajun Potato Salad
Southern Style Potato Salad
Posted by on July 18, 2017

Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
140614/130920OD
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2023 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed