A recipe straight from a friend in Hawaii
8 OZ SHORT PASTA – penne, gemelli, etc.
¼ CUP RICE VINEGAR – or to taste
SALT AND PEPPER
1 ½ LBS RED POTATOES – diced in ½-inch pieces, peeled or unmpeeled
2 TB SUGAR
2 CELERY RIBS – finely chopped
1 ½ – 2 CUPS HELLEMAN’S MAYONNAISE
2 CARROTS – peeled, shredded
1 ONION – finely chopped
4 HARD BOILED EGGS – peeled, chopped
8 OZ LUMP CRAB MEAT – carefully picked over
Cook pasta in a large pot of salted boiling water until al dente, stirring often. Drain well and pour into a large bowl. Sprinkle with a dash of oil to prevent the pasta from sticking together.
Cook potatoes, in slightly salted boiling water just until tender – not falling apart. Drain and add to bowl with pasta. Toss gently to combine.
Combine, vinegar and sugar, mix well until sugar is slightly dissolved and pour over pasta/potato mixture. Toss gently, cover, and refrigerate to cool for a few hours.
Combine mayonnaise, celery, carrots, and onion to cooled pasta and toss to combine. Cover and refrigerate to chill until ready to serve.
Before serving, gently fold in eggs and crabmeat and season to taste with salt and pepper.
NOTE: I have successfully made this recipe using imitation crab and sometimes imitation lobster. Both were delicious.