POTATO SALAD with SEAFOOD & SWEET CORN

POTATO SALAD with SEAFOOD & SWEET CORN


1 lb. Yellow Finn potatoes
2 tablespoon fresh lemon juice
2/3 cup mayonnaise
¼ cup finely chopped dill pickles
2 Tablespoons finely chopped sweet onion
1 teaspoon Tabasco sauce
¼ cup chopped fresh dill
Kernels from 2 medium ears yellow or white corn, cooked (about 1 cup)
½ lb. shrimp, peeled, deveined, cooked, and chopped (about 1 cup)
6-oz. backfin crabmeat (about 1 cup)
Salt and freshly ground black pepper to taste


In a large pot, cover the potatoes with salted water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain and pan-dry them. Refrigerate them until you’re ready to assemble the salad.

In a large serving bowl, combine the lemon juice, mayonnaise, pickle, onion, Tabasco, and dill. Peel the chilled potatoes and cut them into ¼-inch slices. Add the potatoes to the bowl, along with corn, shrimp, crabmeat, salt, and pepper and toss gently until well combined with the dressing. Taste and add salt and pepper if needed.


Yield: 2 servings (about 2-1/2 cups each.)