Potato-Crab Salad

Hawaiian Potato-Crab Salad Recipe with Black Olives and Carrots

Region / culture: Hawaii | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Potato-Crab Salad is a delicious and refreshing dish that combines the flavors of tender potatoes, succulent crabmeat, and crunchy vegetables. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

The origins of Potato-Crab Salad are not well-documented, but it is believed to have originated in coastal regions where fresh seafood is abundant. The combination of potatoes and crabmeat creates a hearty and satisfying dish that is popular among seafood lovers.

Ingredients

6 small russet potatoes
3 hard-cooked eggs, chopped
1 can (6 oz / 170 g) lump crabmeat, drained
1 can (2.25 oz / 64 g) sliced black olives, drained
0.5 carrot, grated
0.5 cup mayonnaise, or to taste
0.5 tsp white sugar
salt and pepper to taste

How to prepare

Place potatoes in 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 step 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.

Variations

Add diced celery or bell peppers for extra crunch.
Substitute shrimp or lobster for the crabmeat for a different flavor.
Add a squeeze of lemon juice for a refreshing twist.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are tender but not mushy. Overcooking the potatoes can result in a mushy salad.

- For best results, chill the salad for at least an hour before serving to allow the flavors to meld together.

- Feel free to customize the salad by adding your favorite vegetables or herbs.

Serving Suggestions

Potato-Crab Salad can be served as a side dish with grilled fish or chicken, or as a light lunch on its own.

Cooking Techniques

Boiling, chopping, grating, mixing, seasoning, and chilling.

Ingredient Substitutions

Substitute Greek yogurt for mayonnaise for a lighter version of the salad.

- Use canned tuna or chicken in place of crabmeat.

Make Ahead Tips

Potato-Crab Salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the salad with fresh herbs, such as parsley or dill, for a pop of color.

Pairing Recommendations

Serve Potato-Crab Salad with a crisp white wine or a light beer for a refreshing meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

Each serving of Potato-Crab Salad contains approximately 250 calories.

Carbohydrates

Each serving of Potato-Crab Salad contains approximately 25 grams of carbohydrates.

Fats

Each serving of Potato-Crab Salad contains approximately 15 grams of fats.

Proteins

Each serving of Potato-Crab Salad contains approximately 10 grams of proteins.

Vitamins and minerals

Potato-Crab Salad is a good source of vitamin C, vitamin A, and potassium.

Alergens

Potato-Crab Salad contains eggs, crabmeat, and mayonnaise, which may be allergens for some individuals.

Summary

Potato-Crab Salad is a nutritious dish that is rich in carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Potato-Crab Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. With its combination of tender potatoes, succulent crabmeat, and crunchy vegetables, this salad is sure to be a hit with seafood lovers.

How did I get this recipe?

The memory of finding this recipe for Potato-Crab Salad for the first time is a special one. It was a warm summer day, and I was visiting my dear friend Margaret, who was known for her delicious home-cooked meals. As I walked into her kitchen, I was greeted by the enticing aroma of fresh herbs and seafood.

Margaret was bustling about, chopping vegetables and mixing ingredients with a look of concentration on her face. I watched in awe as she effortlessly created dish after dish, each one more tantalizing than the last. And then, she pulled out a large mixing bowl and started to assemble the Potato-Crab Salad.

I had never tasted anything like it before - the creamy potatoes, the tender chunks of crab meat, the crisp celery and onions, all tossed together in a tangy dressing. It was a symphony of flavors and textures that danced on my taste buds, leaving me craving more.

I begged Margaret for the recipe, but she just smiled and said it was a closely guarded family secret. Undeterred, I decided to take matters into my own hands and recreate the dish at home.

I spent hours experimenting in my own kitchen, tweaking the ingredients and adjusting the seasonings until I finally achieved the perfect balance of flavors. And when I took that first bite of my homemade Potato-Crab Salad, I knew I had unlocked a culinary treasure.

Over the years, I have shared this recipe with friends and family, each one marveling at the unique combination of ingredients and the delicious results. I have even passed it down to my own children, who now make it for their own families with pride.

But the true magic of this recipe lies not just in its taste, but in the memories it evokes. Every time I make Potato-Crab Salad, I am transported back to that sunny afternoon in Margaret's kitchen, learning the art of cooking from a true master.

And so, as I prepare this dish once again, I am filled with gratitude for the friendships that have enriched my life, the culinary adventures that have inspired me, and the simple joy of sharing a delicious meal with those I love.

Potato-Crab Salad will always hold a special place in my heart, a reminder of the power of good food to bring people together and create lasting memories. And for that, I am truly thankful.