Crab-Potato Salad

Macaroni salad is a staple side dish in Hawaii.  If you order from a drive-inn or restaurant, on your plate will be 2 scoops rice, a scoop of macaroni salad, and your main entree.  Although it's a staple, just only macaroni salad is not my favorite; but add some potato to make it potato macaroni salad; Now that's ONO!  I like potato salad and recreated it into Crab-Potato Salad.  Enjoy this at your next gathering.  Bring it to your next potluck.  Enjoy it with your next meal.   Or create this quick and easy salad for Thanksgiving.

Crab-Potato Salad

2 lbs. potatoes
4 large eggs
1 c. imitation crab, chopped
1 c. frozen green peas
1/2 c. black olives, minced
1/4 c. carrots, minced
1 c. mayonnaise
salt and pepper, to taste

In large pot, bring to boil 2 & 1/2 quarts of water.  Add potatoes.  Boil for 10 minutes.  Add eggs.  Boil eggs with potatoes for another 10 minutes.  To check if potatoes are cooked, check largest potato by forking potato.  Potato should be firm but able to slide off fork easily.  Once potatoes are cooked,  remove from heat and let it cool under cold running tap water. 
While boiling potatoes, prep and cut imitation crab, olives, and carrots.  Set aside.  In small pot, bring to a boil, frozen green peas in water.  Remove from heat, drain hot water and let cool in cold water for few minutes.  Drain water and set aside.
Potatoes should be cool.  Peel potatoes and chop into 1/4" chunks.  Place into big mixing bowl.  Season with salt.  Shell eggs, then dice egg whites and egg yolk. Add to potatoes. Add olives, peas, carrots, imitation crab, and mayonnaise.  Season with pepper.  Mix all ingredients together evenly.  Refrigerate until ready to serve.  Enjoy!