Crab macaroni potato salad

Yield: 1 Servings

Measure Ingredient
8 ounces Elbow macaroni
2 pounds Russet or large red potatoes
3 \N Hard cooked eggs, minced
½ pounds Imitation crab, minced
½ \N Sweet onion, minced
\N \N Mayonnaise (about 1&1/2 cups)

Cook macaroni according to package directions. Drain, rinse with cold water, and set aside. Boil potatoes about 25 minutes, or until fork tender (Don't let get mushy) Drain, rinse under cold water until cool enough to handle. Peel and dice potatoes. In large bowl, combine macaroni, diced potatoes, eggs, crab meat, onions, and mayonnaise to desired consistency.

Salt and pepper. Gently toss to combine ingredients. Refrigerate at least 1 hour.

This recipe appeared in the Kansas City Star. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@...> on Jul 3, 1997

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