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Baked potato salad with Dungeness crab

  • Category: Salad, Seafood
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 30 minutes
  • Total Cooking time: 1 hour

This is a delicious take on a classic component of summer picnic fare. The Dungeness crab provides a sweet seafood flavor and the baked potatoes provide a deeper, roasted flavor to the finished dish. The key to this is simplicity; the addition of too many strongly flavored ingredients overpowers the flavor of the potatoes and crab. One little hint, to make the baked potatoes easier to peel, wrap them in foil before baking, as this provides for a moister potato and the skin tends to “puff” away from the flesh.

Amount Measure Ingredients
6 large large russet potatoes baked; cooled and peeled (this can be done up to a day ahead)
2 cups Dungeness crab meat cleaned thoroughly
6   hard boiled eggs sliced
1 cup red onion, diced fine
2 ribs celery, diced
1 3 oz can sliced black olives
1 cup mayonnaise (or more to taste)
1 – 1/2 tablespoon Dijon mustard
    Salt and black pepper to taste

To prepare:

Dice the potatoes into roughly 1″ cubes and place in a large stainless steel bowl add in the eggs, red onion, celery, and olives. Toss lightly then mix in the crab, mayonnaise, mustard and seasonings to taste. Adjust mayonnaise to taste making it as dry or moist as you prefer. Cover and refrigerate at least 1 hour but preferably overnight. Serve chilled at your next barbecue or tailgate party.