Shelly's Recipe

CRAB POTATO SALAD

Category: Salads - Seafood

6 medium white potatoes
2 stalks celery, diced
6 green onions, chopped using part of the green
1/4 cup chopped fresh dill
1/2 cup chopped black olives
1/4 cup minced sweet pickle
1/2 cup mayonnaise
1 tbsp lemon juice
1/4 cup unflavored yogurt or sour cream
1 tsp sugar
Salt and pepper, to taste
1-2 cup fresh crab meat
Garnish, fresh dill and hard boiled egg slices

Cook potatoes in salted water until tender. Drain and allow them to cool enough to handle. Peel and dice into cubes and place in a mixing bowl. Add next 5 ingredients.

In a separate bowl, combine remaining ingredients and toss lightly into potato mixture. Correct the seasoning. Cover and refrigerate at least 2 to 3 hours. Garnish with fresh dill sprigs and hard boiled egg slices.