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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
Directions
Step 1
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.
Step 2
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 Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 215 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat2g | 8% |
| Cholesterol92mg | 31% |
| Sodium316mg | 14% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber3g | 11% |
| Total Sugars3g | |
| Protein10g | |
| Vitamin C26mg | 130% |
| Calcium57mg | 4% |
| Iron2mg | 10% |
| Potassium655mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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