1 pound small red-skinned potatoes
1 cup snow crab meat
2 scallions, white part only, finely chopped
2 tablespoons finely chopped Italian parsley
Grated lemon zest
1 tablespoon olive oil
2 teaspoons fresh lemon juice
Freshly ground pepper
Shredded iceberg lettuce and sliced seedless cucumber, for garnish
1. Cut the potatoes, with their skins, in half or quarter them, making roughly 1-inch pieces. Put the potatoes in a deep pot. Add cold water to a depth of 2-inches over the potatoes. Over high heat, bring to a boil. Reduce heat to medium-high, and cook until the potatoes are easily pierced with the tip of a knife, about 15 minutes. Drain the potatoes and transfer to a mixing bowl.
2. Add the crabmeat, scallion, parsley and lemon zest to the potatoes. Toss with a fork to combine. Mix in the oil and lemon juice to coat the potatoes. Season the salad to taste with pepper. Serve, mounded on a bed of shredded lettuce, surrounded by sliced cucumbers.