This creamy and flavorful potato crab salad is fresh, easy, and perfect for any meal. Soft baby potatoes, sweet crab meat, and crunchy celery come together in a simple, delicious dish. It’s quick to make and tastes even better after chilling!
Ingredients Needed:
- 1 lb baby potatoes
- 4 celery ribs
- ⅓ cup mayo (add more to taste)
- 2 tablespoons Dijon mustard
- 2 eggs
- ½ cup corn
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ onion
- 1 cup crab meat
How To Make Potato Crab Salad Recipe?
- Boil Potatoes and Eggs: Cook unpeeled potatoes and eggs in boiling water for about 10 minutes. Transfer eggs to an ice water bowl to cool for easy peeling.
- Chop and Mix: Cut potatoes and eggs into small pieces. Place them in a medium bowl. Add chopped celery, onion, crab meat, and corn.
- Make the Dressing: Add mayo, Dijon mustard, salt, and black pepper. Stir everything together until well combined.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving. This helps the flavors blend. Enjoy chilled!
Recipe Tips:
- Use Small Baby Potatoes: Baby potatoes cook evenly and stay soft but firm. If using larger potatoes, cut them before boiling so they cook at the same time.
- Chill the Eggs in Ice Water: Right after boiling, place the eggs in ice water. This makes peeling easier and keeps the eggs from overcooking.
- Drain Corn Well: If using canned corn, drain it completely to avoid making the salad watery. If using fresh corn, cook and cool it before adding.
- Mix Gently: Stir the salad gently to keep the potatoes from breaking apart. A soft mix keeps the texture perfect.
- Let It Chill for the Best Flavor: Refrigerate for at least 1 hour before serving. This allows the dressing to soak into the potatoes, making the salad taste even better.
How To Store Leftovers?
First, let the leftover potato crab salad cool to room temperature. Then, store it in an airtight container and keep it in the fridge for up to 2 days. Stir before serving.
Nutrition Facts:
- Calories: 327 kcal
- Total Fat: 17g
- Saturated Fat: 3g
- Cholesterol: 131mg
- Sodium: 1053mg
- Potassium: 758mg
- Total Carbohydrate: 32g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 13g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Caprese Salad Recipe
- Gordon Ramsay Salmon Smashed Potatoes Recipe
- Gordon Ramsay Crab Ravioli Recipe
Gordon Ramsay Potato Crab Salad Recipe
Description
This creamy and flavorful potato crab salad is fresh, easy, and perfect for any meal. Soft baby potatoes, sweet crab meat, and crunchy celery come together in a simple, delicious dish. It’s quick to make and tastes even better after chilling!
Ingredients
Instructions
- Boil Potatoes and Eggs: Cook unpeeled potatoes and eggs in boiling water for about 10 minutes. Transfer eggs to an ice water bowl to cool for easy peeling.
- Chop and Mix: Cut potatoes and eggs into small pieces. Place them in a medium bowl. Add chopped celery, onion, crab meat, and corn.
- Make the Dressing: Add mayo, Dijon mustard, salt, and black pepper. Stir everything together until well combined.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving. This helps the flavors blend. Enjoy chilled!
Notes
- Use Small Baby Potatoes: Baby potatoes cook evenly and stay soft but firm. If using larger potatoes, cut them before boiling so they cook at the same time.
- Chill the Eggs in Ice Water: Right after boiling, place the eggs in ice water. This makes peeling easier and keeps the eggs from overcooking.
- Drain Corn Well: If using canned corn, drain it completely to avoid making the salad watery. If using fresh corn, cook and cool it before adding.
- Mix Gently: Stir the salad gently to keep the potatoes from breaking apart. A soft mix keeps the texture perfect.
- Let It Chill for the Best Flavor: Refrigerate for at least 1 hour before serving. This allows the dressing to soak into the potatoes, making the salad taste even better.
Gordon Ramsay Potato Crab Salad Recipe