Hawaiian Potato Salad
Try our lovely Hawaiian potato salad recipe that incorporates the extra flavor of sautéed Spam, of course.
- Serves: 6 persons
- 4large russet potatoes (peeled and cut into large pieces -- will be cut into small pieces once cooked and cooled)
- 1large green onion (washed and finely chopped)
- ⅓cup/80 ml. flat leaf parsley
- 2eggs (hard-boiled (chopped)
- ⅓cup/80 ml. lite Spam (diced)
- 1tablespoon/15 ml. oil
- For Dressing:
- 1 ¼cups/300 ml. mayonnaise
- ¼cup/60 ml. yellow mustard
- 1tablespoon/15 ml. white vinegar
- 1 ½teaspoons/7.5 ml. sea salt
- Optional: 1 teaspoon/5 ml. sugar
- ½teaspoon/2.5 ml. black pepper
Step 1Bring 6 to 7 cups of salted water (about 1 teaspoon salt) to boil in a large pot.
Step 2Peel and cut potatoes into large chunks, add to pot, and boil for 15 to 20 minutes. Potatoes should be tender but still a bit firm when cooked.
Step 3Drain and place potatoes into a large bowl of cold water and 1 to 2 cups of ice for 10 minutes. Drain potatoes a second time and cut into 1/2-inch chunks. Set aside.
Step 4While potatoes are cooling in ice bath, heat 1 tablespoon oil in a skillet and add diced Spam.
Step 5Fry on medium until golden brown and slightly crunchy on all sides. Remove from heat and scoop onto a pan or plate lined with paper towels.
Step 6In large plastic or glass bowl, combine salad dressing ingredients. Add potatoes, Spam, 3/4 of parsley (reserving the rest for garnish), Spam, and green onion.
Step 7Using a large kitchen spoon, gently combine all ingredients. Scoop out into serving dish and top with remaining parsley.
Step 8Cover with plastic wrap and let potato salad cool in refrigerator for 2 hours before serving. Can be made up to 24 hours in advance.