Description
A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that’s on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff. Note: Most potato salads in Hawaii do not include mustard
Ingredients
- 6 small russet potatoes
- 3 hard-cooked eggs, chopped
- 1 (6 ounce) can lump crabmeat, drained
- 1 (2.25 ounce) can sliced black olives, drained
- ½ carrot, grated
- ½ cup mayonnaise, or to taste
- ½ teaspoon white sugar
- salt and pepper to taste
Instructions
- Place potatoes into a large saucepan with enough water to cover. Bring to a boil
- and cook over medium-high heat for 30 minutes
- or until tender. Drain
- peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold.
- In a large serving bowl
- toss together the potatoes
- eggs
- crabmeat
- black olives and carrot. Sprinkle with sugar
- and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 50 mins
Servings: 8