DAY AFTER CRAWFISH BOIL POTATO SALAD
Ingredients
- 1 lb. crawfish tails from the boil, peeled
- 2½ lb. red potatoes from the boil (about 15), cooled
- 1 lb. thick-cut bacon, cut into lardons
- 2 bunches green onions, finely chopped
- 1 cup bacon vinaigrette
- 1 cup bacon fat
- ¼ cup canola oil
- ½ cup apple cider vinegar
- 4 tbsp. Creole mustard
- 2 tsp. honey
- 1 tsp. Zatarain’s crawfish, shrimp, and crab boil powder
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