|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||52%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 5g||19%|
|Total Sugars 3g|
|Vitamin C 22mg||109%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
1 large green onion, finely chopped
1/3 cup flat-leaf parsley
2 large, hard-boiled eggs
1/3 cup Spam lite, diced
1 tablespoon oil
1 1/4 cups mayonnaise
1/4 cup yellow mustard
1 tablespoon white vinegar
1 1/2 teaspoons sea salt
1 teaspoon granulated sugar, optional
1/2 teaspoon freshly ground black pepper
Steps to Make It
Bring 6 to 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 to 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 to 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.