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.
Hawaiian Potato-Mac Salad
Description
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.
Ingredients
Instructions
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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.
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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.
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Cook macaroni according to package directions while potatoes are cooking, then drain and chill for at least 3 hours.
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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.
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Cook and drain the frozen peas. Cool and set aside.
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Cube the potatoes when they are chilled. This will prevent them from breaking apart.
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Whisk together the mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a bowl.
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Combine all ingredients in a large serving bowl and enjoy!
Note
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!
Easy, pasta, vegetarian
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