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Kikuchan's Potato-Crab Salad
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Prep Time:
20 minutes
20 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
110 minutes
110 minutes
Elevated seafood-potato salad, a gourmet twist on traditional Hawaiian plate lunch staple. Can use tuna, baby shrimp, or imitation crab as substitute.
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
- 0.5 carrot, grated
- 0.5 cup mayonnaise, or to taste
- 0.5 teaspoon white sugar
Instructions:
- In a large saucepan, cover potatoes with water and bring to a boil. Cook for 30 minutes until tender. Drain, peel, and dice while still warm to create a fluffy texture. Refrigerate covered until cold.
- Combine potatoes, eggs, crabmeat, black olives, and carrot in a large serving bowl. Sprinkle with sugar, then mix in enough mayonnaise to coat everything. Season with salt and pepper to your liking. Refrigerate until ready to enjoy.