KIKUCHAN’S POTATO-CRAB SALAD

KIKUCHAN’S POTATO-CRAB SALAD


6 small russet potatoes
3 hard-cooked eggs, chopped
1 (6-oz,) can lump crabmeat, drained
1 (2.25-oz.) can sliced black olives, drained
½ carrot, grated
½ cup mayonnaise or to taste
½ tsp. sugar
salt and pepper


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 makes 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.


Yield: 8 servings.