Once the potatoes are washed and chopped, add them to a large pot and cover the potatoes with cold water.
Add a good pinch of salt and bring to a boil; cook until potatoes are fork-tender; drain and set aside to cool slightly.
In the meanwhile, open the package of crab and gently separate the chunks and lay them into a single layer on paper towels.
Lay another sheet of paper towel over top and gently press to absorb some of the moisture from the crab; set the crab aside.
Next, to a large mixing bowl, add the mayonnaise, vinegar, salt, pepper and fresh dill; use a spatula to mix the dill into the mayo.
Add the cooled potato chunks to the bowl with the chopped cucumber, diced hard boiled egg and the corn; gently toss to coat with the mayonnaise mixture.
Finally, add in the crab and very gently mix into the potato salad; imitation crab is delicate so you don’t want to be too aggressive as it will break up the pieces.
Once fully mixed through, transfer to a food-safe container and refrigerate for at least 2 hours.
Salad can be made in advance and will keep for 2 to 3 days covered and refrigerated.
