Ingredients

5 lbs red, purple and Yukon gold potatoes (small sized)

1 red onion, finely diced

3 ribs celery, finely diced

2 Tbsp Dijon mistoard

2 c Mayonnaise

1 Tbsp freshly grated lemon zest

5 tsp Old Bay seasoning

1 lb fresh or refrigerated/canned crabmeat, picked over

2 avocados, diced

Juice of 1/2 lemon

Lemon slices to garnish

Preparation

  1. Place potatoes in cold water in a large pot. Bring to a boil, and cook for 15 minutes or until just tender. Cool completely.
  2. Dice the potatoes, and toss with the diced red onion and celery in a large serving bowl.
  3. Combine the mayonnaise, Dijon mustard, lemon zest, and Old Bay seasoning in a small bowl.
  4. Toss together the potato mixture with the dressing.
  5. Add the crabmeat and toss gently.
  6. Toss the avocado in the lemon juice, and place the diced avocado on top of the salad.
  7. Garnish with lemon slices.