Southern Living MAY 2010
1. Bring potatoes, shrimp-and-crab boil, and 4 qt. water to a boil in a large stockpot over high heat. Boil 20 minutes or until tender; drain and cool 20 minutes.
2. Peel potatoes; cut into 3/4-inch pieces. Toss together potatoes, eggs, and next 3 ingredients; stir in mayonnaise and mustard.
Note: We tested with Zatarain's Pro Boil and Tony Chachere's Creole Seasoning.
Try this twist!
Cajun Shrimp Potato Salad: Stir in 1 lb. peeled, medium-size cooked shrimp (51/60 count).
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