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Potato Salad with Seafood and Sweet Corn

"The man who has nothing to boast of but his illustrious ancestry is
like the potato. The best part is underground."
~ Thomas Overbury

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Potato Salad with Seafood and Sweet Corn
Fine Cooking, Issue 16

Yields 6 cups; serves six

“This salad is best prepared ahead of time so
that the flavors can blend.”

1 pound Yellow Finn potatoes
2 tablespoons fresh lemon juice
2/3 cup mayonnaise
1/4 cup finely chopped dill pickle
2 tablespoons finely chopped sweet onion
(such as Vidalia onions)
1 teaspoon Tabasco
1/4 cup chopped fresh dill
Kernels from 2 medium ears yellow or white corn,
cooked (about 1 cup)
1/2 pound shrimp, peeled, deveined, cooked,
and chopped (about 1 cup)
6 ounces backfin crabmeat (about 1 cup)
Salt and freshly ground black pepper to taste

In a large pot, cover the potatoes with salted water. Bring to a boil and
cook until the potatoes are tender, 15 to 20 minutes. Drain and pan-dry
them. Refrigerate them until you're ready to assemble the salad.
In a large serving bowl, combine the lemon juice, mayonnaise, pickle,
onion, Tabasco, and dill. Peel the chilled potatoes and cut them into
1/4-inch slices. Add the potatoes to the bowl, along with the corn,
shrimp, crabmeat, salt, and pepper and toss gently until well combined
with the dressing. Taste and add salt and pepper if needed.
 

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White Corn, Cherry Tomato and Yellow Pepper Salad
Seared Shrimp with Warm New Potato Salad
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