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Mom Kaiura's Potato Salad in a serving bowl

Mom Kaiura’s Potato Salad

  • Author: She's Almost Always Hungry
  • Total Time: 30 minutes
  • Yield: 20 1x


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

1/23/4 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