3\/4 pound new potatoes, scrubbed
\n1 1\/2 teaspoon Creole mustard
\n2 tablespoons lemon juice
\n1 tablespoon plus 2 teaspoons Spanish sherry vinegar
\n1 tablespoon extra-virgin olive oil
\n1 1\/2 teaspoons Tabasco sauce
\n1\/2 teaspoon fresh thyme leaves, minced
\n1 cup corn kernels, blanched in boiling water for 1 minute
\n1\/2 cup inner celery ribs, rinsed and finely chopped
\n1 cup crabmeat
\n1 Hass avocado
\n1\/4 cup olives, Ni\u00c3\u00a7oise or arbequina, pitted and chopped
\n1 tomato, skinned, seeded and chopped
\nKosher salt, to taste
\nCracked black pepper, to taste
\n2 tablespoons fresh chives, minced<\/p>\n
Place the potatoes in a pot and cover with water. Bring to a simmer over medium heat and cook until potatoes are tender when pierced with a knife, about 30 minutes. Drain and chill. Whisk the mustard, lemon juice, vinegar, oil, Tabasco sauce and thyme together in a bowl. Peel the potatoes and dice into 1\/4-inch cubes. Combine diced potatoes, corn, celery and crabmeat. Toss with dressing. Gently fold in avocado, olives and tomato. Season with salt and pepper. Top with the chopped chives.<\/p>\n","protected":false},"excerpt":{"rendered":"
3\/4 pound new potatoes, scrubbed 1 1\/2 teaspoon Creole mustard 2 tablespoons lemon juice 1 tablespoon plus 2 teaspoons Spanish sherry vinegar 1 tablespoon extra-virgin olive oil 1 1\/2 teaspoons Tabasco sauce 1\/2 teaspoon fresh thyme leaves, minced 1 cup corn kernels, blanched in boiling water for 1 minute 1\/2 cup inner celery ribs, rinsed and finely chopped 1 cup crabmeat 1 Hass avocado 1\/4 cup olives, Ni\u00c3\u00a7oise or arbequina, pitted and chopped 1 tomato, skinned, seeded and chopped Kosher…<\/p>\n