Friday, June 25, 2010
Spring Potato Salad with Crab and Green Beans
I found a half of a pound of crabmeat tucked away in the depths of the freezer! How did THAT happen? How did I forget the crabcakes I made resulting in the leftover succulent meat?
Well don't panic. As soon as it was discovered, a meal was formed around it. My original thought was a corn and crab salad - doesn't that just sound light and refreshing? Alas, corn is not yet in season here, so I moved toward some beautiful little potatoes and a light summer dinner was born.
Folks, if you not a potato person never fear. The remaining ingredients would make a beautiful pasta salad! Not a green bean fan - that's ok. You have my permission to use asparagus. Or peas. And use shrimp. Or beans. Or leave the protein out altogether and it becomes a lovely side dish.
This salad made an amazing dinner with a crisp white wine and cubed fresh pineapple. I highly recommend it!
As a side note, today is my one year blog-a-versary. Oh how far I've come since then!
Spring Potato Salad with Crab and Green Beans (Adapted from Cooking Light)
1 pound fingerling potatoes
1/2 pound green beans, steamed and chilled
A handful of ripe cherry tomatoes, cut into fourths
1/2 teaspoon salt
1/4 cup light mayonnaise
1/4 cup yogurt
1/8-1/4 cup white vinegar (depending on how thin you like the sauce)
1/4 cup finely chopped chive
2 tablespoons capers, drained
2 teaspoons sugar
1 pound lump crabmeat, shell pieces removed, cooked and chilled
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Chill. Cut potatoes into 1 inch chunks
Cut the green beans into 1 inch slices. Toss with potatoes, tomatoes and crab.
Combine salt and next 6 ingredients (through sugar) in a small bowl, stirring well with a whisk. Slowly add to potato mixture, mixing as you go. Stop when you have enough dressing on the salad.