Day-After Crab Boil Potato Salad Recipe

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Emeril Lagasse on Food Network


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12 ounces bacon, cooked until crisp, drained and crumbled, drippings reserved

1 cup mayonnaise

Salt and black pepper

1 head garlic leftover from a crab boil, cloves removed from peels and smashed

3 green onions, finely chopped

3 pounds cooked new potatoes leftover from a crab boil, cut into 1-inch pieces

3/4 cup coarsely chopped stuffed green olives

1 onion leftover from a crab boil, chopped

3/4 cup coarsely chopped black olives, such as kalamata

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