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Kikuchan's Seafood Potato Salad

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
110 min
SERVINGS
8 servings
Lunch Hawaiian
Kikuchan's Seafood Potato Salad
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
  • 1/2 carrot, grated
  • 1/2 cup mayonnaise, or to taste
  • 1/2 teaspoon white sugar
  • salt and pepper to taste
Instructions
1
Fill a substantial saucepan with an adequate amount of water, ensuring the potatoes are completely submerged. Place the saucepan over high heat and bring to a rolling boil, then reduce the heat to medium-high and continue cooking for 30 minutes or until the potatoes are tender. Remove from heat, drain the water, and peel the potatoes while they're still warm. Dice them into small pieces to achieve a fluffy texture. Cover and refrigerate the potatoes until they have cooled down completely.
2
In a large, spacious serving container, combine the cooked potatoes, beaten eggs, crab meat, black olives, and grated carrot. Add a sufficient amount of sugar to balance the flavors, then stir in enough mayonnaise to achieve a smooth consistency. Season with salt and pepper according to your preference, allowing the flavors to meld together. Refrigerate until you're ready to serve.