Grilled Corn, Potato, and Crab Salad Recipe

Servings: 4-6
Prep time: 15 minutes
Total time: 45 minutes

2 pounds|900 grams baby potatoes
kosher salt and freshly ground black pepper, to taste
6 tablespoons olive oil
2 ears corn, shucked
8 ounces|225 grams jumbo lump crab meat
4 ounces|115 grams baby arugula
1 cup|15 grams parsley leaves, roughly chopped
½ cup|70 grams crumbled feta
¼ cup|60 ml apple cider vinegar
2 teaspoons Old Bay
1 small shallot, minced (about 2 tablespoons)

1. Place the potatoes in a medium saucepan and cover with water. Season generously with salt and bring to a boil. Cook until tender, about 15 minutes, then drain. Cool slightly, then, using your hand, smash the potatoes lightly. Toss with the 3 tablespoons olive oil.
2. Light a grill. Grill the potatoes and corn, turning as needed, until charred, 6 minutes for the potatoes and 12 minutes for the corn. Transfer the potatoes to a bowl and the corn to a cutting board. Cut the kernels off the corn and add to the bowl with the potatoes. Add in the remaining 3 tablespoons oil, the crab, arugula, parsley leaves, feta, vinegar, Old Bay, and shallot. Season with salt and pepper and toss to combine before serving.

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