Kikuchan’s Potato-Crab Salad
A light and airy seafood and potato salad that's suitable for any occasion. It's an upscale rendition of the typical salad found on well-regarded Hawaiian plate lunches. You have the option to replace the authentic ingredients with a can of tuna, a can of baby shrimp, or half a pound of shredded imitation crabmeat. It's worth noting that most potato salads in Hawaii don't have mustard in their recipes.
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.
Nutrition
Calories: 215kcalCarbohydrates: 27gProtein: 10gFat: 8gSaturated Fat: 2gCholesterol: 92mgSodium: 316mgPotassium: 655mgFiber: 3gSugar: 3gVitamin C: 26mgCalcium: 57mgIron: 2mg
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