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Spring Fingerling Potato Salad w/ Crab, + More

Source of Recipe

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Spring Fingerling Potato Salad w/ Crab, Asparagus, & Watercress

Cooking Light - April 2006 - Lorrie Hulston Corvin,
4 servings (serving size: one-fourth of salad and 2 tablespoons dressing)

This easy-to-prepare salad is an excellent choice for a special spring luncheon.

1 pound fingerling potatoes
1 pound asparagus spears, steamed and chilled
1/4 cup light mayonnaise
1/4 cup bottled low-sodium chili sauce
3 tablespoons finely chopped chives
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons capers, drained
2 teaspoons sugar
8 cups trimmed watercress (about 2 bunches)
1 pound lump crabmeat, shell pieces removed

Preparation:
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Chill. Cut potatoes into 1/2-inch-thick slices.

Combine the next 6 ingredients (through sugar) in a small bowl, stirring well with a whisk.

Arrange watercress on a large platter. Arrange potatoes, asparagus, and crabmeat over watercress. Serve immediately with dressing on the side.

1/4 of recipe equals: Calories 343 (Calories from fat 18 %); Fat 6.8 g (Satfat 1.4 g,Monofat 1.5 g, Polyfat 3.6 g); Protein 30.3 g; Carbohydrate 42.1 g; Fiber 5.7 g; Cholesterol 106 mg; Sodium 650 mg