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Potato Salad with Seafood & Sweet Corn

Source: Fine Cooking - Issue No. 16
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Active Time:  10 Minutes
Total Time:  30 Minutes
  6 cups; serves six
This salad is best prepared ahead of time so that the flavors can blend.
1 pound Yellow Finn potatoes
2 tablespoons fresh lemon juice
2/3 cup mayonnaise
1/4 cup finely chopped dill pickle
2 tablespoons finely chopped sweet onion (such as vidalia onions)
1 teaspoon tabasco
1/4 cup chopped fresh dill
Kernels from 2 medium ears yellow or white corn, cooked (about 1 cup)
1/2 lb. shrimp, peeled, deveined, cooked, and chopped (about 1 cup)
6 oz. backfin crabmeat (about 1 cup)
Salt and freshly ground black pepper to taste
Potato Salad with Seafood & Sweet Corn Recipe at
In a large pot, cover the potatoes with salted water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain and pan-dry them. Refrigerate them until you're ready to assemble the salad.

In a large serving bowl, combine the lemon juice, mayonnaise, pickle, onion, tabasco, and dill. Peel the chilled potatoes and cut them into 1/4-inch slices. Add the potatoes to the bowl, along with the corn, shrimp, crabmeat, salt, and pepper and toss gently until well combined with the dressing. Taste and add salt and pepper if needed.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   6 cups; serves six
Calories: 297
Fat. Total: 20g
Fiber: 3g
Carbohydrates, Total: 21g
Sodium: 283mg
% Cal. from Fat: 61%
Cholesterol: 72mg
Protein: 11g
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