Petite Potato & Jumbo Lump Crab Salad Recipe

Ingredients

• 25 lb.
  Chef’s Line Yellow Petite Sous Vide Potatoes, cut bite-size
• 12 lb.
  Harbor Banks Jumbo Lump Crabmeat, drained and picked
• 6 cans
  Fire-Roasted Sweet Red Peppers, diced
• 32 oz.
  Capers, drained
• 3 c
  Mayonnaise
• 1.5 c
  Meyer Lemon Juice
• 1.5 c
  Extra Virgin Olive Oil
• 3 T
  Smoked Paprika
• 1 c
  Fresh Dill, chopped
• -
  Kosher Salt and White Pepper