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Randy Mayor Photo by: Randy Mayor

Spring Fingerling Potato Salad with Crab, Asparagus, and Watercress

This easy-to-prepare salad is an excellent choice for a special spring luncheon.

Cooking Light APRIL 2006

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 18%
  • Fat: 6.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 3.6g
  • Protein: 30.3g
  • Carbohydrate: 42.1g
  • Fiber: 5.7g
  • Cholesterol: 106mg
  • Iron: 5.4mg
  • Sodium: 812mg
  • Calcium: 231mg

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Spring Fingerling Potato Salad with Crab, Asparagus, and Watercress Recipe