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Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

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You are here: Home / Recipes / Hawaiian Potato-Mac Salad for a taste of the islands

Hawaiian Potato-Mac Salad for a taste of the islands

September 5, 2020 By Terry Leave a Comment

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Hawaiian Potato-Mac Salad
This is a delicious dish for those hot summer days when you’d love a taste of the islands, but just can’t get away.

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

On those hot summer days when you'd love a taste of the islands, but just can't get away, look no further than this Hawaiian Potato-Mac Salad.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Course Salad, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

This recipe can be made to be gluten-free or not, depending upon your needs. Simply substitute gluten-free versions of the pasta and mayonnaise. Especially if you’re using gluten-free pasta, it’s important to make sure the pasta is done. I was recently told by one of my readers that she had Chinese-Hawaiian neighbor who once told her, “cook da mac til it fat.” Wise words if you don’t like hard pasta!
Keyword Easy, pasta, vegetarian

Like this recipe? Take a look at last month’s Weeknight Pasta & Roasted Veggies


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Filed Under: Recipes, Side Dishes

About Terry

I started out as a skip tracer. Just in case you don’t know, that’s the guy who finds the people who don’t want to be found. It was the little things—getting paid to lie—that made skip tracing the fun part of the job.

Those years of chasing deadbeats taught me many valuable life lessons, such as liars come from all walks of life, and always keep your car in the garage.

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