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Kikuchan’s Potato Crab Salad

Scrumptious potato salad that you are sure to love if you are digger for sea food

ingredients

    Small russet potatoes, 6 Hard-cooked eggs, cut, 3 1 canof lump crabmeat, drained 1 canof sliced black olives, drained Carrot, grated, half Mayonnaise, or as required 1/2 cup White sugar, 1/2 teaspoon Pepper and salt to taste

tools required

Large saucepan Large serving bowl

preparation method

In a saucepan, pour water and place the potatoes. Ensure the water is just enough to cover the potatoes. Bring them to boil and keep cooking on medium to high flame for at least thirty minutes. Drain the excess water, pare and slice while they are still hot. Now cover them and keep inside the fridge till they become cold. Mix together carrots, black olives, crabmeat, eggs, and potatoes in a large serving bowl and toss well. Drizzle with sugar and add mayonnaise to baste the mixture. Sauce it up with pepper and salt.

Serving Suggestions

    Serve chilled

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