Kamaboko Potato Salad

—Lily Hirata

• 4 medium potatoes
• 3/4 cup mayonnaise
• 1/4 cup minced onion
• 1 1/2 tsp. prepared mustard
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (10-oz.) pkg. frozen cauliflower, thawed
• 1 (10-oz.) pkg. frozen cut broccoli, thawed
• 7 oz. kamaboko,* diced (or imitation crab)
• 1/2 cup grated carrot
• 2 hard-boiled eggs, chopped

In a covered pot, boil potatoes over medium-high heat until done. Drain and cool. Peel potatoes and cut into 1″ cubes. Mix next 5 ingredients together. In a large bowl, thoroughly combine potatoes, mayonnaise mixture, cauliflower, broccoli, kamaboko, carrot, and eggs. Chill at least 2 hours or overnight for better blending of flavors. Yield: 10 servings.