This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure your spice blends are gluten-free.
"It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five. Potato salad improves with age - that is, if you are lucky enough to have any left over." -Laurie Colwin
This potato salad is a riff on the crab boil or crawfish boil which usually has potatoes and corn along with the seafood. It is perfect for your picnic or cookout because you can make this in advance and serve it with grilled fish, seafood, or even burgers.
You can use Old Bay Seasoning for this recipe or your favorite Cajun seasoning blend. Old Bay has less sodium than you might think: about 50 mg per 1/4 teaspoon. Having these types of spice mixes on hand will make sure that you can always make something new out of something familiar.
Servings: 8 | Serving size: about 1 cup
Cooking Time: 45 Minutes (cooking time does not include chilling time)
This recipe can be multiplied or divided by 2.
This recipe does make very good leftovers, and keeps well, refrigerated, for 3-5 days.
|16 ounces||red or Yukon Gold potatoes|
|1 tsp||olive oil|
|2 large||ears corn (cut kernels from cob)|
|3 tsp||shrimp boil spice or Cajun spice blend|
|1 medium||green bell pepper (diced)|
|4 large||green onions (thinly sliced crosswise)|
|4||ribs celery (diced)|
Place the water in a large sauce pan over high heat and add the potatoes.
When the water boils, reduce the heat and simmer for about 25 minutes until a paring knife slips into the potatoes with slight resistance (the potatoes should be slightly firm after cooking and not mushy).
Remove and let cool. Cut into 1/2 to 3/4 inch cubes and chill.
While the potatoes are cooking, place the olive oil in a large skillet over medium high heat.
Add the corn and cook for about 10 minutes. Toss frequently. Remove to a bowl and chill.
While the corn and potatoes are chilling, place the avocado, lemon juice, spice blend, and salt in a large bowl.
Using a fork, mash the avocado until smooth and the mixture well blended. Chill the resulting dressing.
When the potatoes and corn are chilled, place them in the large bowl with the dressing.
Add the peppers, onions, and celery and fold together until well blended.
Chill and serve.
Serving size: about 1 cup
|Calories 102||Calories from Fat 28|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 18g||6%|
|Dietary Fiber 3g||14%|
|Vitamin A 16%||Vitamin C 61%|
|Calcium 2%||Iron 6%|
|Vitamin K 40 mcg||Potassium 542 mg|
|Magnesium 32 mg|