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.