Crab & Potato Salad

Cooking time
Serves4 people
Gluten-free diets
Crab & Potato Salad

Give your potato salad a makeover this summer: add crab. The crab pairs perfectly with nutty new potatoes. And they both soak up the flavours from the mayonnaise dressing. Spiked with mustard, parsley, tarragon and fresh lemon. Perfect for picnics. Or serve as part of a summer buffet.


  • 500g new potatoes
  • 200g runner beans
  • 150g cherry tomatoes
  • 6 spring onions
  • 3 tbsp mayonaise
  • 1 lemon
  • A handful of flat leaf parsley
  • A handful of tarragon
  • 1 tsp Dijon mustard
  • 1 tsp Worcester sauce
  • 100g white Cornish crab

Prep: 30 mins | Cook: 15 mins

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1. Bring a large pan of salted water to the boil. Scrub the potatoes and halve or quarter any large ones so they're all roughly the same size. Add them to the boiling water and simmer for 10 mins.
2. While the potatoes simmer, trim the runner beans and pull any strings off the side of the beans – or slice them off, if that's easier. Chop the beans into 1cm-thick chunks. Halve the tomatoes. Trim the roots and any ragged greens off the spring onions, then finely slice them.
3. When the potatoes have boiled for 10 mins, add the runner beans. Simmer for another 4-5 mins, till the potatoes and runner beans are tender and cooked through. Drain and rinse the cooked veg under cold water. Set aside to drain.
4. Spoon the mayonnaise into a large salad bowl. Finely grate in the zest from the lemon and squeeze in the juice from half. Finely chop the parsley leaves and stalks. Finely chop the tarragon leaves, discarding the stalks. Add the chopped herbs to the bowl, keeping a pinch back for garnishing. Add the mustard and Worcester sauce. Season with salt and pepper. Stir together to make a dressing. Taste and add more salt and pepper, if needed.
5. Add the potatoes and runner beans to the bowl with the cherry tomatoes and spring onions. Add 3/4 of the crab. Gently turn to coat the veg and crab in the dressing. Top the salad with the remaining crab. Garnish wth the remaining chopped herbs and serve.
6. Get Ahead
The salad can be made up to a day ahead. Make it, transfer to a tub, seal and store in the fridge. Transfer to a bowl before serving. If you're taking the salad on a picnic, make sure you pack it in a cool bag with some ice blocks to keep it cold.
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