ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spring Fingerling Potato Salad with Crab, Asparagus, and Watercress

Randy Mayor
Yield 4 servings (serving size: one-fourth of salad and 2 tablespoons dressing)
This easy-to-prepare salad is an excellent choice for a special spring luncheon.

Ingredients

  • 1 pound fingerling potatoes
  • 1 pound asparagus spears, steamed and chilled
  • 1/4 teaspoon salt, divided
  • 1/4 cup light mayonnaise
  • 1/4 cup bottled low-sodium chili sauce
  • 3 tablespoons finely chopped chives
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons capers, drained
  • 2 teaspoons sugar
  • 8 cups trimmed watercress (about 2 bunches)
  • 1 pound lump crabmeat, shell pieces removed

Nutrition Information

  • calories 343
  • caloriesfromfat 18 %
  • fat 6.8 g
  • satfat 1.4 g
  • monofat 1.5 g
  • polyfat 3.6 g
  • protein 30.3 g
  • carbohydrate 42.1 g
  • fiber 5.7 g
  • cholesterol 106 mg
  • iron 5.4 mg
  • sodium 812 mg
  • calcium 231 mg

How to Make It

  1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Chill. Cut potatoes into 1/2-inch-thick slices. Sprinkle potatoes and asparagus with 1/8 teaspoon salt.

  2. Combine remaining 1/8 teaspoon salt and next 6 ingredients (through sugar) in a small bowl, stirring well with a whisk.

  3. Arrange watercress on a large platter. Arrange potatoes, asparagus, and crabmeat over watercress. Serve immediately with dressing on the side.