Potato-Crab Salad

== Description ==
A fluffy seafood-potato salad which can be served anytime. feel free to substitute a can of tuna, a can of baby shrimp, or ½ 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 ==
# 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.
# 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.
Category:Black olive Recipes
Category:Carrot Recipes
Category:Crab Recipes
Category:Hard-boiled egg Recipes
Category:Hawaiian Salads
Category:Mayonnaise Recipes
Category:Potato Salad Recipes
Category:Russet potato Recipes