On these hot summer days, I’d love to hop on a jet and fly to Hawaii. But, given that Hawaii’s basically closed to tourists, I’ve got to settle for second best. A Hawaiian Potato-Mac Salad with gentle hints of curry, cool vegetables, and a blend of macaroni and potatoes sure to please any island-lovers palate!
Hawaiian Potato-Mac Salad
- 4 large potatoes We prefer red potatoes because of their texture. However, you can substitute any other type of potato and adjust the cooking time.
- 3/4 cup elbow macaroni
- 2 hard-boiled eggs
- 1 shredded/grated carrot
- 3/4 cup mayonnaise
- 1 tsp. rice vinegar
- 1/2 tsp. curry powder
- 1/2 tsp. celery seed
- salt and pepper to taste
- 1/2 cup frozen peas cooked and drained 1 green onion, finely sliced
- Wash and rinse 4 large red potatoes, place in a pot and cover with water. Cover the pan and bring the water to a boil.
- Boil potatoes for about 20-40 minutes. (Check doneness with a metal cake tester or a turkey lacer.) For small potatoes, begin checking around 20 minutes. For larger, at about 30 minutes. When potatoes are done, chill for at least 3 hours.
- Cook macaroni according to package directions while potatoes are cooking, then drain and chill for at least 3 hours.
- Place two eggs in a small pot and cover with 1” of water. Bring water to a boil. Lower the heat when the water comes to a boil for about 2 minutes. Then turn off the heat and let the eggs sit for another 10 minutes.
- Cook and drain the frozen peas. Cool and set aside.
- Cube the potatoes when they are chilled. This will prevent them from breaking apart.
- Whisk together the mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a bowl.
- Combine all ingredients in a large serving bowl and enjoy!
Like this recipe? Take a look at last month’s Weeknight Pasta & Roasted Veggies