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Active time
10 minutes
Total time
25 minutes
4 servings

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

  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.


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


Cal: 250
Fat: 8g
Sodium: 450mg
Carb: 29g
Protein: 13g

Yield: 4 servings

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