Crab Potato Salad
1/2 lb Lump
3 lg Idaho potatoes
3 tb Sour cream
Juice of 1/2 a
Salt & pepper
Pick any bits of shell out of the crabmeat and set aside. Cut the potatoes into
thirds, place in a medium saucepan, cover with salted water, and bring to a boil
over medium-high heat. Cook until tender, about 20 minutes. Drain and, when cool
enough to handle, peel and cut into 1/4 inch-thick slices.
in a small bowl, combine mayonaise, sour cream, and the lemon juice; season to
taste with salt and freshly ground pepper. Finely chop 2 whole scallions and a
few sprigs of parsley.
To serve: Arrange several slices of potato on a platter and season with salt and
pepper. Smooth some dressing on top, sprinkle with scallions and parsley, then
add a layer of crab. Repeat, making several layers and ending with crab on top.