This potato salad is made extra special with the addition of crabmeat. It is a great addition to any picnic or potluck. It is a family favorite for good reason.
4 pounds potatoes, cooked, peeled, warm*
6 hard-boiled eggs, finely chopped
1 1/2 cups dried macaroni, cooked and drained
1/4 cup minced onion
1/4 cup sweet relish
1 carrot, grated
1 cup frozen peas, thawed
1 6-ounce can crabmeat, drained
1/2– 3/4 cup mayonnaise
Salt and pepper, to taste
Cut the potatoes into ¾” dice. Place in a large bowl.
Add the remaining ingredients, starting with ½ cup mayonnaise and increasing to achieve desired consistency. The potatoes will breakdown a little as you mix it.
Taste and adjust for seasoning as needed.
Potato salad can be served warm. Otherwise, refrigerate until ready for serving.
*I prefer a waxy potato like Yukon Golds or Red Bliss rather than a starchy potato like a Russet (which tend to fall apart when the salad is mixed).
- Prep Time: 30 minutes
- Category: Salads
- Cuisine: American
- Serving Size: ½ cup
- Calories: 127.62
- Sugar: 1.57 g.
- Sodium: 117.69 mg.
- Fat: 1.9 g.
- Saturated Fat: 0.56 g.
- Carbohydrates: 21.49 g.
- Fiber: 2.77 g.
- Protein: 6.34 g.
- Cholesterol: 64.21 g.
Keywords: potato, macaroni, crab