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Home > Potato & Crabmeat Salad

  1. Set a steamer basket in a large pot with a lid. Add enough water to come just below the basket and bring to a boil. Place the potatoes in the basket, cover the pot, and reduce the heat to a simmer. Steam the potatoes until tender, 18 to 20 minutes. Set aside to cool.
  2. Whisk together the yogurt, vinegar, scallions, tarragon, salt, and pepper in a large bowl. Add the cooled potatoes, tomatoes, and crabmeat and stir gently to combine. Chill well before serving.
  3. Season with salt and pepper to taste.


 

Teaser Image: 
Potcrabsalad.png
Ingredients: 

1 ½ pounds new potatoes, cut in half or into 1-inch pieces (about 6 cups)

½ cup Greek yogurt or canola mayonnaise

3 tablespoons white vinegar

2 scallions, white part only, minced

2 tablespoons fresh chopped tarragon

½ teaspoon kosher salt

⅛ teaspoon black pepper

1 cup grape or cherry tomatoes, cut into quarters

8 ounces cooked crabmeat

Active time: 
10 minutes
Yield: 
4 servings
Nutrition: 
Cal: 250, Fat: 8g, Sodium: 450mg, Carb: 29g, Protein: 13g
Author: 

Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD, www.MealMakeoverMoms.com, courtesy of National Fisheries Institute

Show on WGC.org?: 
Diet: 
Mediterranean Diet
Recipe tags: 
Quick & Easy
Course: 
Salads
Meal: 
Lunch
Dietary choice: 
Gluten-free
Rating: 
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Source URL: https://oldwayspt.org/recipes/potato-crabmeat-salad