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Cucumber, crab & potato salad

Cucumber, crab & potato salad

This is Lucas Hollweg's potato salad with a difference. Cucumber and crab are natural summer bedfellows, with the cooling, crunchy vegetable serving as an ideal foil to the crab’s sweet richness.

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Gluten free
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Pluscooling

Ingredients

  • 500g new potatoes
  • 2 midi cucumber
  • 1 echalion shallot, finely chopped
  • 1 large red chilli, deseeded and chopped
  • 1 unwaxed lemon, zest and juice
  • tsp fine salt
  • ½ x 20g pack tarragon, a few leaves reserved, remaining leaves chopped
  • 4 tbsp extra virgin olive oil, plus extra to drizzle
  • 2 x 100g packs Seafood & Eat It Fifty Fifty Crab
  • ½ x 80g pack watercress

Method

  1. Put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 15-20 minutes until easily pierced with the tip of a sharp knife. Drain well, cut into 2cm slices and return to the pan, off the heat; leave to cool.

  2. Meanwhile, slice the cucumbers on a steep diagonal, about 0.25cm thick, to give long oval slices. Put in a large mixing bowl. Add the shallot, chilli, lemon juice and 1 tsp salt, then toss together. Set aside, giving it an occasional stir.

  3. Once the potatoes have cooled, tip them into the cucumber bowl along with the lemon zest, chopped tarragon, remaining ½ tsp salt and the oil. Add ½ of the crabmeat and ½ of the watercress to the bowl, season and toss together. Divide between plates or shallow bowls and top with the remaining crab. Scatter with the remaining tarragon and watercress, then drizzle over a little more oil before serving.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,278kJ/ 306kcals

Fat

18g

Saturated Fat

2.7g

Carbohydrates

20g

Sugars

3.1g

Fibre

3.8g

Protein

13g

Salt

2.4g

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