Rating: 4 stars
24 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

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

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Recipe Summary test

prep:
20 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

215 calories; protein 9.5g; carbohydrates 27g; fat 8g; cholesterol 92.3mg; sodium 315.9mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
10/23/2003
I loved this recipe and so did my family. The eggs made it so fluffy and tasty. Will be making this one again. Read More
(13)

Most helpful critical review

Rating: 3 stars
08/29/2002
My family loves crab and I thought this was a winner. It was just ok. We are from the South so maybe we just need to stick to potatoes eggs mayo and spicy brown mustard in our potato salad. Will try later and make again. Read More
(18)
24 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
08/29/2002
My family loves crab and I thought this was a winner. It was just ok. We are from the South so maybe we just need to stick to potatoes eggs mayo and spicy brown mustard in our potato salad. Will try later and make again. Read More
(18)
Rating: 5 stars
10/22/2003
I loved this recipe and so did my family. The eggs made it so fluffy and tasty. Will be making this one again. Read More
(13)
Rating: 5 stars
04/30/2003
I made this for my parents 50th wedding anniv. We had a luau and everyone raved about it. Easy and tastes great! Read More
(12)
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Rating: 5 stars
08/29/2002
This is EXCELLENT - I added a little dill just because i love the stuff and ALWAYS use it potato salad. SO easy and delicious - this is now a standard in my home. Thanks! Read More
(10)
Rating: 3 stars
11/24/2003
It was good but I think there are better uses for crab. Would not make again. Read More
(8)
Rating: 3 stars
04/10/2005
We found this to be a bit bland. All in all it was just okay. Thanks anyway! Read More
(8)
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Rating: 2 stars
05/31/2005
This salad was just missing something. Plus it was just too time consuming to peel the skins off while they were hot unless there is some secret way of doing it it took way to long peeling it off with my fingers. I don't think it would have made a difference if I just peeled chopped and boiled the potatoes instead. It was just OK for us and but we won't be making it again Read More
(8)
Rating: 5 stars
02/02/2004
Much better than the Hawaii plate lunch "macaroni salad"! Thanks for putting the recipe passed down among Hawaii families in writing. I do add about 1/2 cup of cooked salad macaroni and much more mayo. Everytime I make it here in CA...people love it!!! Read More
(8)
Rating: 3 stars
11/21/2005
I tried this salad at a pot luck and very much enjoyed it. I made it myself and it didn't taste nearly as good. Peeling the hot potatoes was very difficult and time consuming. I don't think I'll try this one again. Read More
(7)