Recipe: Donna's Spicy Potato Salad (using crab boil seasoning)

DONNA'S SPICY POTATO SALAD
(Potatoes are boiled in crab boil seasoning.)

2 1/2 pounds small red potatoes
1/4 cup salt
1/2 tablespoon cayenne pepper
1 (3 oz.) package dry crab boil
3/4 cup real mayonnaise
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup yellow mustard
1/2 teaspoon black pepper
1 teaspoon salt
4 hard-cooked eggs, chopped

Bring enough water to cover the potatoes to a boil in a stock pot with the salt, cayenne pepper and dry crab boil. Do not add the potatoes yet, but simply boil the water with the spices. The longer the spice packet of crab boil cooks in the water, the more intense the flavor.

Add the potatoes, scrubbed and left whole. Cover and cook until potatoes are done, about 25 minutes. Drain the potatoes, discarding the spicy liquid. Allow potatoes to cool to room temperature.

Dice the potatoes coarsely, leaving the red skins on, into a medium bowl; set aside.

In a large bowl, combine all the remaining ingredients (the mayonnaise, celery, green onions, yellow mustard, the 1/2 teaspoon black pepper and 1 teaspoon salt) and mix well. Add the potatoes and mix well again, but gently.

Cover and salad and refrigerate for 4 hours before serving.

Makes 2 quarts
Source: Gumbo Shop: Traditional and Contemporary Creole Cuisine by Gumbo Shop chef Richard Stewart