Tuesday, June 12, 2012

Potato and Crab Salad

Ingredients


6 small russet potatoes
3 hard-cooked eggs, chopped
400g processed crab meat, sliced
200g sliced, pitted black olives
1/2 carrot, grated
3/4 cup light mayo
1 tbsp white vinegar
1 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp dried dill
1/4 tsp dried basil
1/4 tsp oregano

Directions


Place potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook over medium-heat for 30 mns, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold.

in a large serving bowl, toss together the potatoes, eggs, crab meat, black olives and carrot. Chill until ready to serve. 


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