Potato and crab salad
A simple, healthy, filling salad with crab.
Ingredients
- crab shell's worth of crabmeat (a mix of white and brown)
- g Potatoes (small waxy ones such as Charlotte)
- Shallots
- Capers, deep-fried (not essential)
- tbsp Wholegrain Dijon mustard
- tbsp Sherry vinegar (or red wine vinegar or cider vinegar)
- ml Olive oil
- ml Crème fraîche
- tbsp Chives, finely chopped
- Salt
- Pepper, ground
Instructions
Cook the potatoes until tender and leave to cool (they can still be warm). Cut them into slices about 2cm thick.
Cut the shallot into thin slices and fry the capers in hot oil until they 'burst' and turn crisp — drain them on kitchen paper.
Mix the Dijon mustard and vinegar in a bowl. Whisk in the olive oil in a thin, steady stream and finally add the crème fraîche and the chives. Season to taste with salt and ground pepper.
Mix the dressing with the potato slices and the crabmeat. Top the salad with fresh dill, the fried capers and the shallot.
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