Potato-Crab Salad

Description
A fluffy seafood-potato salad which can be served anytime. feel free to substitute a can of tuna, a can of baby shrimp, or ½ lb. of shredded imitation crabmeat for the real stuff. Note: Most potato salads in Hawaii do not include mustard.

Ingredients

 * 6 small russet potatoes
 * 3 hard-cooked eggs, chopped
 * 1 (6 ounce) can lump crabmeat, drained
 * 1 (2.25 ounce) can sliced black olives, drained
 * ½ carrot, grated
 * ½ cup mayonnaise, or to taste
 * ½ teaspoon white sugar
 * salt and pepper to taste

Directions

 * 1) Place potatoes into a large saucepan with enough water to cover.
 * 2) Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender.
 * 3) Drain, peel and dice while still hot.
 * 4) This is what will make the salad fluffy.
 * 5) Cover and refrigerate until cold.
 * 6) In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot.
 * 7) Sprinkle with sugar, and stir in enough mayonnaise to moisten.
 * 8) Season with salt and pepper to taste.
 * 9) Chill until ready to serve.