Potato and Crabmeat Salad

  • Yield: 5 servings


1 1/2pounds baby new potatoes, cut in half or into 1-inch pieces (about 6 cups)
1/2cup lite canola mayonnaise
3tablespoons white vinegar
2-- scallions, white part minced
2tablespoons chopped fresh tarragon
1/2teaspoon kosher salt
1/8teaspoon black pepper
1cup grape or cherry tomatoes, cut into quarters
8ounces cooked crabmeat


  1. Set a steamer basket in a large pot with a lid. Add enough water to come just below the basket and bring to a boil. Place the potatoes in the basket, cover pot, and reduce heat to a simmer. Steam the potatoes until tender, 18 to 20 minutes. Set aside to cool.
  2. Whisk together the mayonnaise, vinegar, scallions, tarragon, salt, and pepper in a large bowl. Add the cooled potatoes, tomatoes, and crabmeat and stir gently to combine. Chill well before serving. Season with salt and pepper to taste.

Recipe by Janice Newell Bissex, MS, RD, and  Liz Weiss, MS, RD, Authors, The Moms' Guide to Meal Makeovers

Nutritional Info *per serving

  • Calories 250
  • Fat 8g
  • Saturated Fat 0g
  • Sodium 450mg
  • Carbohydrate 29g
  • Fiber 2g
  • Protein 13g