Spring Fingerling Potato Salad with Crab, Asparagus, and Watercress

Spring Fingerling Potato Salad with Crab, Asparagus, and Watercress
Photo by Randy Mayor

Ingredients

  • ¼ cup bottled low-sodium chili sauce
  • 2 teaspoons sugar
  • 3 tablespoons finely chopped chives
  • 1 pound fingerling potatoes
  • 2 tablespoons capers, drained
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 8 cups trimmed watercress (about 2 bunches)
  • + 4 more ingredients
    • ¼ cup light mayonnaise
    • ¼ teaspoon salt, divided
    • 1 pound asparagus spears, steamed and chilled
    • 1 pound lump crabmeat, shell pieces removed

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.Combine remaining 1/8 teaspoon salt and next 6 ingredients (through...

View full recipe at My Recipes

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