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8 medium potatoes
Salt to taste
1/4 c minced Idaho Spanish onion
Coarsely ground pepper to taste
2/3 c white wine vinegar
2 7-oz cans crab or lobster
1 c coarsely chopped celery
1/2 c coarsely chopped dill pickles
2 hard cooked eggs, chopped
1 c mayonnaise
1 c sour cream
Salad greens

Place potatoes in Dutch boiler oven; add 1 1/2 inches cold, salted water. Cover tightly. Bring to a boil; recue heat. Simmer for aobut 30 minutes or until potatoes are just tender. Remove from heat; drain. Remove cover. Shake potatoes in Dutch oven over low heat until dry; peel potatoes while hot holding on long fork or with paper towels. Halve lengthwise; place on cutting board, flat side down. Cut each potato half into 3/4 inch strips; cut crosswise to make bite-size cubes. Place in warm bowl; sprinkle with salt. Add ontion and pepper; stir in vinegar. Let stand at room temperature for 1 hour; refrigerate overnight. Drain crab; reserve larger pieces for garnish. Add remaining crab to potato mixture, stirring in just enough to coat ingredients liberally. Place salad in serving bowl; may be refrigerated. Tuck greens around edge of bowl just before serving; decorate with reserved crab. Serve remaining mayonnaise mixture with salad. Makes 8 servings.