Ingredients:
Fresh or canned crab, 8 medium potatoes, 6 eggs, small can of sliced olives, water packed artichoke hearts, capers, 4 slices bacon, onion, grated parmesan cheese, basalmic vinegarette dressing.

Preparation:
Boil potatoes and set aside to cool. Put eggs in cold water on medium heat and bring to a boil, fill pan with cold water and set aside to cool. Fry bacon until crisp, set aside to cool. Drain liquid from artichoke hearts, sliced olives and capers. Finely dice onion. If using fresh crab, remove from shell and break up. If using canned crab, drain and remove any cartlegde. After potatoes are cool dice for potato salad. I use yellow potatoes as they don't mush up as much. Peel the eggs and dice up 5 of them, save the 6th for garnish. Crumble the crisp bacon.

Assembly:
Mix all ingredients except dressing and mix well. Cover and set in refrigerator for at least two hours, it is even better if you can let it set overnight. Just before serving toss with vinagerette dressing, it takes just a very little. Slice the remaining egg and arrange on the top. Sprinkle with paprika if you wish.

I hope you enjoy this as much as I do.
Granny, March 1999.



FastCounter by LinkExchange