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)
- 1 teaspoon Tabasco
- 1/4 cup chopped fresh dill
- Kernels from 2 medium ears yellow or white corn, cooked (about 1 cup)
- 1/2 pound shrimp, peeled, deveined, cooked and chopped (about 1 cup)
- 6 ounces backfin crabmeat (about 1 cup)
- Salt and freshly ground black pepper to taste
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
297 calories; 20g total fat; 72mg cholesterol; 283mg sodium; 21g carbohydrates; 3g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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