Ingredients Weight Measure
Baby red potatoes, "b" sized 7 lbs.
Water 1-1/2 gals.
Crawfish tails, cooked 1 lb.
Celery stalks, small diced 3 ea.
Red onion, medium, small dice 1 ea.
Green bell pepper, small dice 1 ea.
Red bell pepper, small dice 1 ea.
Mayonnaise 3 cups
Red wine vinegar 1/4 cup
Parsley, fresh, chopped 2 Tbsp.
Black pepper, coarse ground 1 Tbsp.
Kosher salt 2 Tbsp.
TABASCO® brand Original Red Sauce 3-1/2 Tbsp.


  1. Wash the potatoes under cold water to wash off any excess dirt.
  2. Place water in large stockpot, add potatoes and bring to a boil over high heat.
  3. Allow to cook for 1 hour and 10 minutes or until slightly soft.
  4. Remove from heat, strain off water and allow potatoes to cool at room temperature for 30 minutes.
  5. Once cool, cut potatoes into 1/2" cubes and place them in a large mixing bowl.
  6. Add the remainder of ingredients to the potatoes all at once and mix well with a rubber spatula.
  7. Set aside until ready to use or place in refrigerator for use at a later time. Allow the potato salad to sit for at least 1 hour to help the flavors combine before serving.

Yield: 15 servings