Chunky potatoes, flaky crab, crisp corn, crunchy cucumber, and chopped hard-boiled eggs make up this Imitation Crab and Potato Salad. A savoury, creamy, smooth dressing consisting of mayonnaise, fresh dill, champagne vinegar, and a few other ingredients brings the salad together in a cohesive, deliciously incredible dish!
3largewhite flesh potatoes,cut into 1 inch pieces and boiled in salted water until just tender
1/2cupdiced cucumber
1cupcanned corn,drained well
1/4cupmayonnaise
1tablespoonchampagne vinegar(you can substitute with rice vinegar or apple cider vinegar)
1/4cupchopped fresh dill
1/4teaspoonsalt
3/4teaspoonground black pepper
Instructions
Once the potatoes are washed and chopped, add them to a large pot and cover the potatoes with cold water. Add a good pinch of salt and bring to a boil. Cook until potatoes are fork-tender. Drain and set aside to cool slightly.
In the meanwhile, open the package of crab and gently separate the chunks and lay them into a single layer on paper towels. Lay another sheet of paper towel over top and gently press to absorb some of the moisture from the crab. Set the crab aside.
Next, add the mayonnaise, vinegar, salt, pepper, and fresh dill to a large mixing bowl. Use a spatula to mix the dill into the mayo.
Add the cooled potato chunks to the bowl with the chopped cucumber, diced hard boiled egg, and the corn. Gently toss to coat with the mayonnaise mixture.
Finally, add in the crab and very gently mix into the potato salad. Imitation crab is delicate so you don’t want to be too aggressive, because it will break up the pieces.
Once fully mixed through, transfer to a food-safe container and refrigerate for at least 2 hours. Salad can be made in advance and will keep for 2-3 days covered and refrigerated.