Potato Crab Salad

• 4-5 medium potatoes
• ½ pound elbow macaroni
• 1 can crab
• 4 hard cooked eggs
• 1½ cups cooked frozen peas
• Grated carrots
• 1 tbsp. onion (finely chopped)
• 2 tbsp. vinegar
• 1 tbsp. sugar
• ½ tsp. ajinomoto
• 3-4 dried shrimp (chopped)
• Mayonnaise (desired amount)

Boil potatoes and cool. Cook macaroni, drain and cool in colander. Cook eggs and cool.

Mix together sugar, vinegar and ajinomoto and add to mixture the chopped dried shrimps, onions, and marinate for about 10 minutes.

Cut potatoes in desired cubes and place in large mixing bowl. Add a little salt for taste. Then add macaroni. Add vinegar mixture, a little at a time.

Remove bones from crab. Shred crabmeat and add to salad. Cut eggs in cubes and add to salad. Salt and pepper lightly.

Add mayonnaise in desired quantity. Sprinkle ajinomoto. Chill and serve.

Substitute canned Tuna for Potato Tuna Salad.