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David Byrd
Chief Marketing Officer for ANPI

Potato Salad with Crab

Ingredients
  • 2 pounds small Yukon gold potatoes
  • 2 large eggs
  • 2 tablespoons drained capers
  • 1 ½ cups mayonnaise
  • ¼ cup Dijon mustard
  • ¼ cup finely chopped dill pickles with 1/4 cup juice
  • ½ cup chopped red onion
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh dill (substitute1 tablespoon dried)
  • ½ teaspoon mace
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • 8 ounces Alaskan king crab or krab (imitation crab meat)
  • ½ bunch sliced scallions tops (green part only)

Directions

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer.

While the potatoes and eggs are cooking, mix the mayonnaise, mustard, pickles, pickle juice, onion, parsley, dill, mace, salt and pepper in a large bowl.

After simmering 12 minutes, remove the eggs. Continue cooking the potatoes until a paring knife goes in without resistance, approximately 5 minutes longer. Drain the potatoes.

Peel the eggs and chop them into a ¼-inch dice. Cut the potatoes into ½-inch cubes. Cut the crab into ¼-inch slices. Add the eggs, potatoes and crab to the bowl and coat with the dressing. Garnish with the sliced scallion greens.

Serves 6 to 8.

 

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