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🥗 Crab Meat Potato Salad with Sour Cream Dressing

371 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes (waxy)
• 2 spring onions
• 1 small blue onion (diced)
• 4 tbsp vinegar
• 1 tbsp oil
• 100 ml vegetable broth
• 100 ml whipping cream
• 100 g sour cream
• 0.5 tsp mustard
• 1 tbsp chopped parsley
• 300 g crab meat (pre-cooked and picked)
• salt
• pepper
• nutmeg
• 8 lettuce leaves

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for approx. 30 minutes until tender.
3. 3. Clean the spring onions and slice them into rings.
4. 4. Heat the broth.
5. 5. Add the onion rings to the hot broth.
6. 6. Bring the mixture to a boil once.
7. 7. Set the bowl with the onion broth aside.
8. 8. Stir the mustard into the onion broth.
9. 9. Drain the cooked potatoes.
10. 10. Let the potatoes steam for a short moment.
11. 11. Peel the potatoes.
12. 12. Slice the potatoes.
13. 13. Place the potato slices in a bowl.
14. 14. Pour the mustard-onion broth over the potatoes.
15. 15. Toss everything gently.
16. 16. Season the salad with salt, pepper, and nutmeg.
17. 17. Let the salad cool down completely.
18. 18. Pick the crab meat into small pieces.
19. 19. Mix the crab meat with the oil.
20. 20. Mix the cream with the sour cream.
21. 21. Add the chive rings to the cream mixture.
22. 22. Add the parsley.
23. 23. Season the sauce with salt and pepper.
24. 24. Wash the salad leaves.
25. 25. Place two salad leaves on each plate.
26. 26. Distribute the potato salad on the leaves.
27. 27. Pour the sour cream sauce over the salad.
28. 28. Serve the salad immediately.

Nutrition per serving

• kcal: 371
• Protein: 20 g · Fett/Fat: 16 g · Carbs: 35 g