Hawaiian Potato Salad Recipe

Name: Hawaiian Potato Salad
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 6
Ingredients: 4 large russet potatoes (peeled and cut into large pieces -- will be cut into small pieces once cooked and cooled); 1 large green onion (washed and finely chopped); 1/3 cup/80 ml. flat leaf parsley; 2 eggs (hard-boiled (chopped); 1/3 cup/80 ml. lite Spam (diced); 1 tablespoon/15 ml. oil; For Dressing:; 1 1/4 cups/300 ml. mayonnaise; 1/4 cup/60 ml. yellow mustard; 1 tablespoon/15 ml. white vinegar; 1 1/2 teaspoons/7.5 ml. sea salt; Optional: 1 teaspoon/5 ml. sugar; 1/2 teaspoon/2.5 ml. black pepper

Prep: 15 mins

Cook: 27 mins

Total: 42 mins

Servings: 4 to 6 servings

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This Hawaiian style potato salad contains sauteed Spam for extra flavor. This recipe calls for light Spam, but if you are a fan of regular Spam, then by all means use that instead.

4 large russet potatoes, peeled and cut into large pieces
1 large green onion, finely chopped
1/3 cup flat-leaf parsley
2 large, hard-boiled eggs
1/3 cup Spam lite, diced
1 tablespoon oil

For Dressing:

1 1/4 cups mayonnaise
1/4 cup yellow mustard
1 tablespoon white vinegar
1 1/2 teaspoons sea salt
1 teaspoon granulated sugar, optional
1/2 teaspoon freshly ground black pepper

Bring 6 to 7 cups of salted water (about 1 teaspoon salt) to boil in a large pot.
Peel 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.
Drain 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.
While potatoes are cooling in ice bath, heat 1 tablespoon oil in a skillet and add diced Spam.
Fry 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.
In 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.
Using a large kitchen spoon, gently combine all ingredients. Scoop out into serving dish and top with remaining parsley.
Cover with plastic wrap and let potato salad cool in refrigerator for 2 hours before serving. Can be made up to 24 hours in advance.

Nutrition Facts (per serving)
576	Calories
40g	Fat
45g	Carbs
9g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	576
% Daily Value*
Total Fat 40g	52%
Saturated Fat 7g	33%
Cholesterol 85mg	28%
Sodium 1104mg	48%
Total Carbohydrate 45g	16%
Dietary Fiber 5g	19%
Total Sugars 3g
Protein 9g
Vitamin C 22mg	109%
Calcium 63mg	5%
Iron 3mg	16%
Potassium 1194mg	25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.