Potato & Crabmeat Salad

Serve this salad for lunch or as a light supper. You can substitute canned tuna or salmon for the crabmeat.

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

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.

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

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