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Potato Crab Salad

Here is a super easy summer pleaser just in time for those special picnics! Great as a main dish or as a side dish, you can use real or imitation crab. You can substitute non-fat sour cream and mayonnaise to cut down on the fat for an even lighter taste. It's the horseradish that gives this dish its zing! This recipe comes to us from Susan in Royal Oak

2 Cups New Small Red Potato Quarters
3 Cups Crab or Imitation Crab
1.5 Cups Celery slices
1/2 Small Onion, minced
1/4 Cups Fresh Dill, Chopped finely
3/4 Cup Mayonnaise
1/2 Cup Sour Cream
1/2 Tablespoon Red Wine Vinegar
2 Tablespoon Horseradish (Or more to taste)

Boil the potatoes until tender, but not mushy. Cool in cold water and then cut into quarters to yield 2 cups. Do not peel.

Cut celery into slices. Mince the onion and chop the fresh dill.

In a small bowl, combine the mayonnaise, sour cream, red wine vinegar and horseradish well.

In a large bowl, place potatoes, celery and onion and crab chunks. Pour mayonnaise mixture over the vegetables and mix carefully so as not to peel off the potato skins.

Sprinkle fresh dill over all and mix carefully. Keep cold until serving.


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