Spring Fingerling Potato Salad With Crab, Asparagus, And Watercress

• 1 pound fingerling potatoes
• 1 pound asparagus spears, steamed and chilled
• 1/4 teaspoon salt, divided
• 1/4 cup light mayonnaise
• 1/4 cup bottled low-sodium chili sauce
• 3 tablespoons finely chopped chives
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons capers, drained
• 2 teaspoons sugar
• 8 cups trimmed watercress (about 2 bunches)
• 1 pound lump crabmeat, shell pieces removed

1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Chill. Cut potatoes into 1/2-inch-thick slices. Sprinkle potatoes and asparagus with 1/8 teaspoon salt.
2. Combine remaining 1/8 teaspoon salt and next 6 ingredients (through sugar) in a small bowl, stirring well with a whisk.
3. Arrange watercress on a large platter. Arrange potatoes, asparagus, and crabmeat over watercress. Serve immediately with dressing on the side.

potatoes, salt, light mayonnaise, chili sauce, chives, parsley, capers, sugar, trimmed watercress, lump crabmeat

Taken from www.myrecipes.com/recipe/spring-fingerling-potato-salad-with-crab-asparagus-watercress (may not work)