Baked potato salad with Dungeness crab
- 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.
|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|
|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|
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.