Friday, June 14, 2013

Hawaiian Style Macaroni Potato Salad

My version of Hawaiian macaroni potato salad
If you've ever been to Hawaii and had a plate lunch, then you've eaten like a local.  Plate lunches consist of some type of meat, 2 ice cream scoops of rice and a scoop of Hawaiian-style macaroni salad.  My husband is so fond of this salad that the last time we were in Hawaii, he ordered a quart and ate it all!  The great thing about this salad is that each cook personalizes it.  My mom's family adds potatoes.  In addition to potatoes, my mom adds cooked shrimp and peas.  Her sister adds cooked crab.  I've eaten it in Hawaii with grated carrot added.  Here is my version:

I use an egg slicer to finely dice the eggs

Cook, cool, peel and dice the potatoes

I grate the onion directly into the mixing bowl

See my blog on Monday, June 17, 2013 for the full meal that was served with the Hawaiian Macaroni Potato Salad

Hawaiian Style Macaroni Potato Salad

1-1/2 C. elbow macaroni
5 eggs
5 small red potatoes
2 stalks celery, finely chopped
1/8 onion, grated
3/4 C. mayonnaise (See Note)
salt and pepper to taste

Cook macaroni 1 minute less than manufacturer recommends.  Drain and let come to room temperature.  Cook eggs until hard boiled (See this link for more information).  Cool, peel, then finely chop.  Add potatoes to cool water in a saucepan, add 2 teaspoons salt and bring to a boil.  Continue to cook until fork tender, about 35 minutes total.  Drain, cool, peel and dice into 1/2 inch cubes.

Combine macaroni, eggs, potatoes, celery, onion, salt (about 1 teaspoon or to taste) and pepper (about 1/2 teaspoon, or to taste).  Fold in mayonnaise.  Sprinkle with paprika and garnish with celery leaves.

Note:  Don’t use low fat mayonnaise.  You can add more or less mayonnaise depending on your personal preference.

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