Cooking Hawaiian Style – Nani Lim Yap’s Sweet Potato Crab Salad

Ingredients

2 small purple sweet potatoes

2 large russet potatoes

6 eggs

1 cup mayonnaise

1 teaspoon sweet onion, minced

1 package imitation crab meat, shredded

Cooking Instructions

Kumu Hula Nani Lim Yap shares her family’s twist on an island favorite: sweet potato crab salad made with island-grown Molokai purple sweet potatoes and succulent chunks of crab meat! Find this and 1,000’s of Hawaiian and Hawaiian-style recipes at www.CookingHawaiianStyle.com

Boil Sweet potatoes and Russet potatoes in separate pots with water and cook until fork tender. Run under cool water and let sit until cooled, then peel skin from potatoes. Boil eggs in water in a separate pot until hard boiled.

Once all potatoes and eggs are cooled dice potatoes and eggs and place into a mixing bowl. Dice imitation crab and place in bowl with the potatoes. Dice sweet onion and place in bowl with potatoes, imitation crab and eggs.

Mix and lightly salt potatoes, crab, onions and eggs. Add mayonnaise to bowl and mix. Add a little more mayonnaise to keep the salad mixture moist. Taste and add more salt if needed. Refrigerate and serve.

Serving Instructions

Refrigerate and serve.

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