Seafood Boil–Spiced Corn and Potato Salad
By Jessica Rudolph & Mark HuxsollPublished on June 21, 2025
Time
45 minutes, plus 2½ hours cooling and chilling
Yield
Serves 8 to 12
Ingredients
Before You Begin
We developed this recipe with Zatarain’s Preseasoned Crawfish, Shrimp & Crab Boil seasoning blend (available in many grocery stores and online). Do not substitute Zatarain’s Boil-in-Bag version, which contains whole spices in a perforated plastic bag. We prefer fresh corn here, but you can substitute 2 cups thawed frozen corn kernels.
Instructions
- Measure out ¾ teaspoon seasoning blend and set aside. Bring 3 pounds unpeeled and chopped red potatoes; 4 ears of huskless, silkless corn; 10 cups water; and remaining seasoning mixture to boil in large pot over high heat. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes. Using tongs, transfer corn cobs to cutting board to cool. Continue to simmer until potatoes are very tender, 5 to 10 minutes longer. Drain potatoes in colander and let cool for 30 minutes.
- Meanwhile, combine 1 cup mayonnaise, 2 finely chopped celery ribs, 3 thinly-sliced scallions, 2 tablespoons distilled white vinegar, 1 teaspoon spicy brown mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, ½ teaspoon paprika, and reserved ¾ teaspoon seasoning blend in large bowl.
- Cut corn kernels from cobs, then transfer corn and potatoes to bowl with dressing. Gently fold potatoes and corn into dressing until evenly coated. Cover and refrigerate until thoroughly chilled, at least 2 hours. Serve. (Potato salad can be refrigerated for up to 2 days.)
Time
45 minutes, plus 2½ hours cooling and chillingYield
Serves 8 to 12Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We were after a punchy, spicy potato salad featuring fresh corn, reminiscent of the intensely flavorful potatoes in various coastal seafood boils. We boiled corn and potatoes (starting in cold water for even cooking) with Zatarain’s seafood boil, which imbued the potatoes with serious peppery, tangy seasoning throughout. We cooked the potatoes until they were past tender to ensure that they soaked up as much flavor from the water as possible and that they’d stay creamy and tender once cooled. Slightly overcooking the potatoes also caused them to slough off their external layer, which thickened the dressing and made the dish cohesive. A tangy, spicy dressing of mayo, vinegar, mustard, hot sauce, and Worcestershire echoed the potatoes’ flavors, and a dash of paprika added a vibrant orange hue to denote the spicy flavors within.
Before You Begin
We developed this recipe with Zatarain’s Preseasoned Crawfish, Shrimp & Crab Boil seasoning blend (available in many grocery stores and online). Do not substitute Zatarain’s Boil-in-Bag version, which contains whole spices in a perforated plastic bag. We prefer fresh corn here, but you can substitute 2 cups thawed frozen corn kernels.
Instructions
- Measure out ¾ teaspoon seasoning blend and set aside. Bring 3 pounds unpeeled and chopped red potatoes; 4 ears of huskless, silkless corn; 10 cups water; and remaining seasoning mixture to boil in large pot over high heat. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes. Using tongs, transfer corn cobs to cutting board to cool. Continue to simmer until potatoes are very tender, 5 to 10 minutes longer. Drain potatoes in colander and let cool for 30 minutes.
- Meanwhile, combine 1 cup mayonnaise, 2 finely chopped celery ribs, 3 thinly-sliced scallions, 2 tablespoons distilled white vinegar, 1 teaspoon spicy brown mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, ½ teaspoon paprika, and reserved ¾ teaspoon seasoning blend in large bowl.
- Cut corn kernels from cobs, then transfer corn and potatoes to bowl with dressing. Gently fold potatoes and corn into dressing until evenly coated. Cover and refrigerate until thoroughly chilled, at least 2 hours. Serve. (Potato salad can be refrigerated for up to 2 days.)
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