Spring Fingerling Potato Salad with Crab, Asparagus, and Watercress

Spring Fingerling Potato Salad with Crab, Asparagus, and Watercress Recipe
Randy Mayor
This easy-to-prepare salad is an excellent choice for a special spring luncheon.


4 servings (serving size: one-fourth of salad and 2 tablespoons dressing)

Recipe from

Cooking Light

Nutritional 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


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


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.

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

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