This potato salad has all the delicious ingredients you would expect at a crab boil. Potatoes, corn, crab, celery, and bacon come together to make this the perfect summer side dish for barbecued meat or fish.
Equipment
- Medium pot
- 1.5 lbs Little Potatoes
- 1 cup frozen corn, thawed
- 2 celery stalks, chopped
- 6 slices bacon, cooked
- 1 cup mayonnaise
- 1/2 lemon juice of lemon
- 1 tsp seasoning salt
- (To taste) fresh cracked pepper
- 1 (4 oz) can chunk crab, drained
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Instructions
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Step 1
Cut little potatoes in half or thirds for the larger ones and boil for 15 minutes in a medium sized pot until just tender. Let cool to warm.
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Step 2
Add in the corn, celery, bacon, mayo, lemon juice, seasoning salt, fresh cracked pepper and stir.
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Step 3
Gently fold in crab. Chill and serve topped with parsley.
