Crab-Potato Salad
Pee Wee Potatoes, Shito, Garlic Aïoli, Lemon, Mustard, Celery, Fresh Herbs
Chef Martel Stone of Dōgon | Washington, D.C.
Adapted by StarChefs | January 2026 | Photo: Will Blunt
INGREDIENTS
Garlic-Shito Dressing:
300 grams garlic aioli
50 grams Ghanaian shito
45 grams whole grain mustard
40 grams fresh lemon juice
8 grams kosher salt
6 grams lemon zest
4 grams toasted coriander seeds, ground
Potato Salad:
Yield: 8 servings
1.36 kilograms pee wee potatoes, scrubbed
50 grams kosher salt
150 grams diced celery
75 grams thinly sliced scallions
15 grams chopped dill
15 grams chopped parsley
15 grams thinly sliced chives
To Assemble and Serve:
340 grams picked jumbo lump crab meat
Kosher salt
Lemon juice
Ghanaian shito
METHOD
For the Garlic-Shito Dressing:
In a mixing bowl, whisk together all ingredients until smooth and emulsified. Taste and adjust seasoning. Transfer to an airtight container and refrigerate.
For the Potato Salad:
Place potatoes in a large pot. Cover with enough water to submerge. Add salt. Place pot over medium-high heat and bring to a boil. Cook 12 minutes, or until potatoes are fork-tender. Drain and transfer cooked potatoes to a sheet tray. Tent with aluminum foil and let steam 3 minutes. Season with additional salt. Transfer potatoes to a mixing bowl and toss with desired amount Garlic-Shito Dressing. Add all remaining ingredients and gently toss to coat. Set aside.
To Assemble and Serve:
Gently fold crab meat into Potato Salad. Taste and adjust seasoning with salt, lemon juice, and shito. Cover and refrigerate 30 minutes. Serve cold.
