Potato Macaroni Salad
Only in Hawaii will you find potato macaroni salad. I know that there are a lot of different versions so here is a basic recipe that I use... feel free to add in whatever you like.
- 4 large russet potatoes
- 1 - 1.5 cups small elbow macaroni-dry
- 1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
- 1 tablespoon finely minced onion (I mince mine extra fine)
- 6 hard boiled eggs, finely grated
- Salt and pepper to taste
- 1-1/2 Cups Best Foods mayonnaise (Helman's is the brand elsewhere)
Cook potatoes the night before, drain thoroughly, and chill in the refrigerator overnight. The next day, cut the potatoes into cubes (they will break apart if you do it while warm). Cook the macaroni according to the package directions, and when cooked, rinse it in cold water to cool it and prevent it from sticking together (adding oil to the boiling water helps with this). Drain thoroughly to remove all the water.
Important: Before mixing in the rest of the ingredients, be sure that the macaroni is cooled down as well. Once completely cooled down or chilled, add remaining ingredients. Important: Before serving or taking to a party etc. be sure to taste the salad again. You will probably need to add more mayonnaise if its too dry and more salt/pepper to taste. Always taste it before serving!!
Additional items that people in hawaii add to potato/mac salad: imitation crabmeat, real crabmeat, olives, kamaboko, frozen green peas or mixed vegetables (lightly blanched), pickles (most hawaii versions of potato mac salad do not use pickles), tuna, celery...whatever floats your boat :-)