Name: Kikuchan's Potato-Crab Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Russet potatoes - 6 small; Hard-cooked eggs, chopped - 3; Lump crabmeat, drained - 1 (6 ounce) can; Sliced black olives, drained - 1 (2.25 ounce) can; Carrot, grated - ½; Mayonnaise, or to taste - ½ cup; White sugar - ½ teaspoon; Salt and pepper to taste - ½ teaspoon

Ingredients for - Kikuchan's Potato-Crab Salad

1. Russet potatoes 6 small

2. Hard-cooked eggs, chopped 3

3. Lump crabmeat, drained 1 (6 ounce) can

4. Sliced black olives, drained 1 (2.25 ounce) can

5. Carrot, grated ½

6. Mayonnaise, or to taste ½ cup

7. White sugar ½ teaspoon

8. Salt and pepper to taste ½ teaspoon

How to cook deliciously - Kikuchan's Potato-Crab Salad

1 . Stage

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.

2 . Stage

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.