Hawaiian Potato Mac Salad Recipe

Hawaiian Potato Mac Salad Recipe
I have never thought of macaroni salad as being Hawaiian, but in Hawaii, it is included on every plate lunch, as well as at every luau. Hawaiian restaurants also include it as a side dish to their entrees. My friend Deborah, who grew up in Hawaii, says that the locals often combine macaroni and potatoes in their Hawaiian salads, especially the ones that they serve at Luaus and family gatherings.
””
According to Deborah, there are some clear-cut rules to making Hawaiian Potato Mac Salad (or Hawaiian Macaroni Salad). While it’s easy to make, and definitely open to variations, Hawaiian macaroni or potato mac must include mayonnaise – not salad dressing or vinaigrette. The mayonnaise must either be homemade, or Best Foods ® brand (or Hellman’s ® in areas where Best Foods isn’t available), and there must be a lot of it – more than most of us would regularly use. Also, authentic Hawaiian macaroni or potato mac never has big crunchy pieces of onion; rather, the onions are processed until they are almost liquid, or finely grated. Most Hawaiians like their macaroni cooked until extremely soft, rather than al dente, however, that’s one rule that isn’t set in stone like the others.

Of course Hawaiians add ingredients according to their personal tastes, such as rinsed frozen peas, chopped or shredded carrot, chopped pickles and/or pickle juice, etc. There is no limit to what you can do with this salad.

12-16 Servings

1 1/2 pounds tiny potatoes, (red, white, purple, or a mix) or larger potatoes cut into 1/2" chunks
8 eggs
8 ounces salad macaroni, such as ditalini, small shells, or small elbows
salt and freshly ground black pepper, to taste

1/2 cup onions, finely grated or processed until almost liquid.

2-2 1/2 cups mayonnaise

Add-Ins:

chopped pickles
frozen peas, rinsed
chopped or grated carrot
diced red or green bell pepper
drained tuna
salad shrimp
diced ham
crisp, crumbled bacon
  1. Cook the potatoes in boiling, salted water until almost tender, about 15 minutes.
  2. Add the eggs, cover, and let cook 10 minutes.
  3. Transfer to a colander and run cold water over; drain well.
  4. Place the potatoes in a large serving bowl.
  5. Peel the eggs and chop; add them to the potatoes.
  6. Meanwhile, cook the macaroni in boiling, salted water to the al dente stage- make sure you don't overcook.
  7. Drain in a colander, run cold water over, and add to the potato mixture.
  8. Sprinkle with salt and pepper; mix well.
  9. Stir in the onions, mayonnaise, and any add-ins you like.
  10. Cover and refrigerate until serving time.

Amount Per Serving
Calories 468 Calories from Fat 306
Percent Total Calories From: Fat 65% Protein 9% Carb. 26%

Nutrient Amount per Serving
Total Fat 34 g
Saturated Fat 7 g
Cholesterol 161 mg
Sodium 302 mg
Total Carbohydrate 30 g
Dietary Fiber 1 g
Sugars 0 g
Protein 11 g

Vitamin A 51% Vitamin C 36% Calcium 0% Iron 9%






RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map





Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.