Spring Fingerling Potato Salad with Crab, Asparagus, and Watercress |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This easy-to-prepare salad is an excellent choice for a special spring luncheon. Ingredients:
1 pound fingerling potatoes |
1 pound asparagus spears, steamed and chilled |
1/4 teaspoon salt, divided |
1/4 cup light mayonnaise |
1/4 cup bottled low-sodium chili sauce |
3 tablespoons finely chopped chives |
2 tablespoons finely chopped fresh flat-leaf parsley |
2 tablespoons capers, drained |
2 teaspoons sugar |
8 cups trimmed watercress (about 2 bunches) |
1 pound lump crabmeat, shell pieces removed |
Directions:
1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Chill. Cut potatoes into 1/2-inch-thick slices. Sprinkle potatoes and asparagus with 1/8 teaspoon salt.
2. Combine remaining 1/8 teaspoon salt and next 6 ingredients (through sugar) in a small bowl, stirring well with a whisk.
3. Arrange watercress on a large platter. Arrange potatoes, asparagus, and crabmeat over watercress. Serve immediately with dressing on the side.
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