Name: Confetti Crab & Potato Salad
Yield: 4 servings
Ingredients: 5 lbs red, purple and Yukon gold potatoes (small sized); 1 red onion, finely diced; 3 ribs celery, finely diced; 2 Tbsp Dijon mistoard; 2 c Mayonnaise; 1 Tbsp freshly grated lemon zest; 5 tsp Old Bay seasoning; 1 lb fresh or refrigerated/canned crabmeat, picked over; 2 avocados, diced; Juice of 1/2 lemon; Lemon slices to garnish

Servings: 4 persons

5 lbs red, purple and Yukon gold potatoes (small sized)
1 red onion, finely diced
3 ribs celery, finely diced
2 Tbsp Dijon mistoard
2 c Mayonnaise
1 Tbsp freshly grated lemon zest
5 tsp Old Bay seasoning
1 lb fresh or refrigerated/canned crabmeat, picked over
2 avocados, diced
Juice of 1/2 lemon
Lemon slices to garnish

1
1. Place potatoes in cold water in a large pot. Bring to a boil, and cook for 15 minutes or until just tender. Cool completely.
2
2. Dice the potatoes, and toss with the diced red onion and celery in a large serving bowl.
3
3. Combine the mayonnaise, Dijon mustard, lemon zest, and Old Bay seasoning in a small bowl.
4
4. Toss together the potato mixture with the dressing.
5
5. Add the crabmeat and toss gently.
6
6. Toss the avocado in the lemon juice, and place the diced avocado on top of the salad.
7
7. Garnish with lemon slices.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Confetti Crab & Potato Salad

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