Hawaiian Potato Salad

Ingredients

• 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

Steps to Make It

1. Bring 6-7 cups of salted water (about 1 teaspoon salt) to boil in a large pot.  
2. 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.
3.  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. 
4. While potatoes are cooling in ice bath, heat 1 tablespoon oil in a skillet and add diced spam.  
5. 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.
6. 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.  
7. Using a large kitchen spoon, gently combine all ingredients. Scoop out into serving dish and top with remaining parsley.  
8. 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.