Potato Mac Crab Salad - cooking recipe

Ingredients

4 -5 salad potatoes
1/2 lb elbow macaroni
4 1/2 ounces canned crabmeat
4 hard-boiled eggs
1 cup frozen peas
1 large carrot, grated
1 tablespoon finely minced onion
2 tablespoons japanese vinegar
1 tablespoon sugar
1/2 teaspoon msg (optional)
3 -4 dried shrimp, chopped fine (ebi)
1 cup mayonnaise
1/2 teaspoon paprika
salt
pepper

Preparation

Boil potatoes in salted water until soft when pierced with a fork,drain; cool.
Cook macaroni in salted water according to package directions until done and drain in colander. Other pastas can also be used i.e. ditalini, small shells, spaghetti, penne.
3 While potatoes are cooking, mix together vinegar, sugar, and msg in a small bowl until blended and sugar is dissolved. Add minced onions and dried shrimp to mixture and set aside at least 10 minutes to marinate.
Peel potatoes if you don't want the skin on and cut the potatoes into 1/2 inch cubes while they are still warm.
Place potatoes in a large mixing bowl and add salt to taste.
Add drained macaroni to potatoes in the bowl.
Add vinegar mixture while gently turning the potatoes and macaroni until they are coated with the marinade.
Remove any bones from crab and shred meat.
Add crab to salad and mix well.
Cook frozen peas in boiling water until they turn bright green, drain, cool, and add to mixture in the bowl.
cut the hardboiled eggs and add to potato mixture.
Salt and pepper to taste.
Add mayonaise. Use additional mayonaise if needed. Do not add too much.
Tuna, surimi, or kamabuko can be substituted for the canned crab. I like to use canned crab and surimi.
Olives can be used instead of or in addition to the peas. Adjust for the salt in the olives. Grated carrots can also be added for color and sweetness.
Instead of vinegar, pickle juice or pickle relish can be used.
Mix well and level salad in the bowl. Place a piece of plastic wrap directly on salad surface and press to eliminate air. This will help keep the salad from drying out on top. Placing salad in a large ziploc bag and pressing the air out does the same thing and is easier to store in the refrigerator.
I like to use celery salt instead of plain salt.
Chill for at least 4 hours for the flavors to blend. Keep refrigerated until served.