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Crabby Potato Salad

2 lbs. red potatoes
5 hard-boiled eggs, chopped; reserve 1 for garnish
1 cup fresh corn kernels off the cob
1 1/2 cups fresh spinach, chopped
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1/2 cup grated carrots
2 small cans sliced black olives, drained
1/4 cup sliced water chestnuts
2 1/2 cups mayonnaise
Salt and pepper to taste
Paprika for garnish

Cook potatoes in salted water until fork tender.
Drain, cool, then cut into eights.
In a large mixing bowl, toss all ingredients lightly to combine.
Adjust seasonings with salt and pepper, if necessary.
Slice reserved hard boiled egg and place on top.
Sprinkle with paprika for color.
Best well chilled.
Serves 6-8.

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