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