New Orleans Potato Salad

Friday 18 May
With benificent forethought, we had tossed every new potato we had into Tuesday's Louisiana boil. So we had lots of lovely spice-impregnated tubers, plus a few crawfish, slices of andouille, and even a shrimp or two which had escaped our vigilance by hiding in the bottom of the pot, ready for this salad. We boiled up an extra handful of shrimp, chopped everything up, and bound it together with mayonnaise, a lime's worth of lime juice, and a touch more of a "Creole" spice mixture (salt, garlic, red pepper, etc.). Mighty good eatin', cher.