Seafood Boil–Spiced Corn and Potato Salad
Ingredients
- 1 (4-ounce) packet Zatarain’s Preseasoned Crawfish, Shrimp & Crab Boil , divided
- 3 pounds red potatoes , unpeeled, cut into ½- to ¾-inch chunks
- 4 ears corn , husks and silk removed
- 1 cup mayonnaise
- 2 celery ribs , chopped fine
- 3 scallions , sliced thin
- 2 tablespoons distilled white vinegar
- 1 teaspoon spicy brown mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- ½ teaspoon paprika
Instructions
Seafood Boil–Spiced Corn and Potato Salad serves 8 original recipe by America's Test Kitchen.
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