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 -- 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
Bring 6-7 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 15-20 minutes. Potatoes should be tender, but still a bit firm when cooked.
Drain and place potatoes into a large bowl of cold water and 1-2 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.