Potato & Crabmeat Salad

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.
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.
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: