Name: Crawfish Boil Potato Salad
Total time: 20 min
Yield: 20 (1/2 cup) servings
Ingredients: 2 cups corn; 3 cups coarsely chopped cooked potatoes (skin on); 1 1/2 cups Louisiana crawfish tails; 1/2 cup chopped onion; 2 hard boiled eggs (chopped); 2 hard boiled eggs whites only (chopped); 1/2 cup chopped bread and butter pickles; 3 tablespoons light mayonnaise; 2 tablespoons plain Greek yogurt

Crawfish Boil Potato Salad

This is one of those recipes Holly created with leftovers and now #TeamHolly and family love it so much, they have all admitted to buying the ingredients to whip it up. One of the best potato salads ever and makes a lot.

Prep Time 20-25 minutes

Servings 20 (1/2 cup) servings

Ingredients

2 cups corn
3 cups coarsely chopped cooked potatoes skin on
1 1/2 cups Louisiana crawfish tails
1/2 cup chopped onion
2 hard boiled eggs chopped
2 hard boiled eggs whites only chopped
1/2 cup chopped bread and butter pickles
3 tablespoons light mayonnaise
2 tablespoons plain Greek yogurt

Prep Time 20-25 minutes

Servings 20 (1/2 cup) servings

Ingredients

2 cups corn
3 cups coarsely chopped cooked potatoes skin on
1 1/2 cups Louisiana crawfish tails
1/2 cup chopped onion
2 hard boiled eggs chopped
2 hard boiled eggs whites only chopped
1/2 cup chopped bread and butter pickles
3 tablespoons light mayonnaise
2 tablespoons plain Greek yogurt

Instructions

In large bowl, combine all ingredients. Refrigerate until serving.

Nutritional Info

Calories 67, Calories from Fat 27%, Fat 2 g, Saturated Fat 0 g, Cholesterol 35 mg, Sodium 103 mg, Carbohydrates 10 g, Dietary Fiber 1 g, Total Sugars 2 g, Protein 5 g, Dietary Exchanges: 1 starch, 1/2 fat

Serving Suggestion: Double the serving for a light lunch or serve as a hearty side to any soup or sandwich.