A potato salad, made with leftovers from a seafood boil, using highly seasoned red-skinned potatoes, shrimp, crawfish and crab. Shown here with fried catfish and collards If you didn't have a boil, no worries - you can still make it!
Seafood Potato Salad
What some areas of the country refer to as Frogmore Stew or "low country boils," are simply called seafood boils here in the Deep South, and they might involve shrimp, crawfish or crabs. With access to the best seafood, boils are actually a favorite addition to summer cookouts here along the Gulf Coast, and certainly one of my favorite parties to attend. If there's a boil-master manning a massive outdoor cooker that's loaded with Gulf seafood, I'm definitely in!
In the Deep South we don't steam our seafood. Whether it's crab, shrimp or crawfish, we boil it in highly seasoned water. Small, red-skinned potatoes, smoked sausage and chunks of corn are included at minimum. For my boil recipe, I also like to add smashed garlic, sliced lemon, quartered onions, and a few other ingredients you might not expect in a boil, for a little extra flavor boost. Some folks add in even more flavor extras, like chunks of celery ribs and even button mushrooms.
At the larger boils, there are inevitably some sausage, corn and plenty of potatoes left behind. Corn gets scraped off the cob and re-purposed into a nice marinated salad, a dip, salsa, or even creamed or fried corn. Sausage usually hits a gumbo or red beans and rice, and the potatoes, infused with those spicy boil seasonings, along with some of the leftover seafood, sure makes a mighty tasty potato salad. (click any of those links to view recipes!)
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| After the Boil Seafood Potato Salad |
Don't worry though if you don't happen to have leftover potatoes and seafood from a boil, because you can still make this potato salad on purpose! Just check out my cook's notes at the bottom of the recipe.
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