For an extra layer of flavor, consider adding a squeeze of fresh lemon juice or a dash of hot sauce to the mayonnaise. Feel free to substitute the crabmeat with an equal amount of cooked shrimp, tuna, or imitation crabmeat, if desired. If you prefer a tangier salad, you can add a tablespoon of apple cider vinegar or white wine vinegar. Garnish with a sprinkle of fresh parsley or chives for a pop of color.
Kikuchan's Potato-Crab Salad
-
PREP TIME20 mins
-
COOK TIME30 mins
-
TOTAL TIME1 hrs 50 mins
-
SERVING8 People
-
VIEWS76
Elevate your salad game with this luxurious Potato-Crab Salad, a sophisticated twist on a classic Hawaiian favorite. Creamy potatoes mingle with sweet crabmeat and briny olives, creating a symphony of flavors and textures that will tantalize your taste buds. Perfect as a side dish or a light lunch, this salad is sure to impress.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate27 g
-
Cholesterol92 mg
-
Fiber3 g
-
Protein10 g
-
Saturated Fat2 g
-
Sodium316 mg
-
Sugar3 g
-
Fat8 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
Place potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat. Cook for approximately 25-30 minutes, or until potatoes are easily pierced with a fork.
02
Step
5 mins
Drain the potatoes and let them cool slightly until you can handle them. Peel and dice the potatoes while they are still warm. This step is crucial for achieving a fluffy texture. (5 minutes)
03
Step
5 mins
Cover the diced potatoes and refrigerate for at least 30 minutes, or until completely chilled.
04
Step
30 mins
In a large bowl, gently combine the chilled potatoes, chopped hard-boiled eggs, crabmeat, black olives, and grated carrot.
05
StepSprinkle the sugar over the salad. Add the mayonnaise, starting with 1/2 cup, and gently stir until the salad is moistened to your liking. Be careful not to overmix.
06
StepSeason with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
07
StepCover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Olin Kris
Mar 28, 2025The grated carrot adds a lovely sweetness and color.
Hillary Dach
Mar 5, 2025This salad was a hit at my potluck! Everyone loved the fluffy texture.
Donnie Pollich
Feb 24, 2025I substituted tuna for the crab and it was still delicious!
Krista Huel
Feb 22, 2025The Japanese mayonnaise made a huge difference – so creamy!
Jaida Fritsch
Jan 23, 2025I used red potatoes instead of russets and it worked great!
Syble Christiansenbosco
Jan 12, 2025Be careful not to overcook the potatoes, or they'll be too mushy.
Jamey Kris
Jan 9, 2025I made this the day before and it was even better the next day.
Vickie Mccullough
Nov 2, 2024My kids even loved it! A definite winner.
Emma Kovacek
Sep 1, 2024I added a squeeze of lemon juice and it brightened up the flavor perfectly.
Marquis Grant
Aug 14, 2024Easy to follow recipe and the salad tasted amazing!