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French Cuisine

Dungeness Crab Potato Salad

Cook30 min
Total30 min
Yield4 portions
LevelIntermediate
 
 
About This Recipe

A gourmet twist on the classic potato salad, featuring the delicate, sweet flavor of Dungeness crab combined with fresh herbs, tangy Dijon mustard, and creamy dressing. Perfect for a luxurious side dish or appetizer.

Scale This Recipe

Servings

Ingredients

Units
  • 1 pound small red potatoes, — cooked with skin
  • 2 large eggs, — hard-cooked and diced
  • 1 stalk celery, — finely diced
  • 0.25 cup red onion, — finely chopped
  • 2 medium green onions, — thinly sliced
  • 1 tablespoon gherkins, — finely chopped
  • 1 tablespoon , — finely chopped
  • 1 tablespoon parsley, — finely chopped
  • 0.25 cup
  • 2 tablespoons
  • 1.5 tablespoons red wine vinegar
  • 1.5 tablespoons
  • 1 tablespoon fresh dill, — finely chopped
  • Salt and pepper, to taste
  • 0.5 cup crab or lobster meat, cooked

Instructions

  1. 1
    Wash the potatoes and place in a medium saucepan. with water and boil for about 25 to 30 minutes, until just tender. Pour off the water, set the pan in a sink or larger pot of cold water to cool the potatoes quickly. When cold, dice the potatoes into large dices.
  2. 2
    In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and chopped dill pickles. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste. Serve and with the crab or lobster meat.
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot

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Chef's Notes

Crab is delicate — handle it gently and add it at the last moment so the texture stays intact, not shredded. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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