Kikuchans Potato-Crab Salad

A fluffy seafood-potato salad which can be served anytime. This is a fancy tab of the salad thats around every part of respectable plate lunch in Hawaii. tone exonerate to the theater a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the genuine stuff. Note: Most potato salads in Hawaii do not augment mustard

The ingredient of Kikuchans Potato-Crab Salad

1. 6 small russet potatoes
2. 3 hard-cooked eggs, chopped
3. 1 (6 ounce) can accrual crabmeat, drained
4. 1 (2.25 ounce) can sliced black olives, drained
5. u00bd carrot, grated
6. u00bd cup mayonnaise, or to taste
7. u00bd teaspoon white sugar
8. salt and pepper to taste

The instruction how to make Kikuchans Potato-Crab Salad

1. Place potatoes into a large saucepan considering acceptable water to cover. Bring to a boil, and cook greater than 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.
2. In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle following sugar, and disturb in passable mayonnaise to moisten. Season once salt and pepper to taste. Chill until ready to serve.

Nutritions of Kikuchans Potato-Crab Salad

calories: 214.7 calories
carbohydrateContent: 27 g
cholesterolContent: 92.3 mg
fatContent: 8 g
fiberContent: 3.2 g
proteinContent: 9.5 g
saturatedFatContent: 1.5 g
servingSize:
sodiumContent: 315.9 mg
sugarContent: 2.5 g
transFatContent:
unsaturatedFatContent: