- 4 to 6 medium potatoes, peeled and cubed
- 2 packages (8 ounces each) imitation crabmeat
- 1 cup finely chopped onion
- 1/2 to 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dill weed
- 3 cups mayonnaise
- Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and cool.
- In a large bowl, combine the potatoes, crab, onion, salt, pepper and dill. Add mayonnaise; toss to coat. Refrigerate for 2-3 hours before serving. Yield: 10-12 servings.
Originally published as Crab Potato salad in Quick Cooking September/October 2001, p57
Reviews for Crab Potato Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 12, 2010
"I found this recipe to be bland,so I added finely chopped celery.bell pepper some ranch dressing,dijon mustard and bacon.Very yummy!"