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Hawaiian Bruddah Potato Mac (Macaroni) Salad

Hawaiian Bruddah Potato Mac (Macaroni) Salad

Cost $15, save $30

Source: Recommended by CookPal

  • 480 Min
  • 20 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🥔 7 large potatoes, peeled and cubed
    • 🥕 2 cups grated carrots
    • 🧅 1 small sweet onion, finely chopped
    • 🍲 1 cup frozen green peas, cooked, drained

  • Pasta

    • 1 cup elbow macaroni

  • Condiments

    • 🥛 3 cups mayonnaise
    • 1 tablespoon sherry vinegar (optional)
    • 1 ½ teaspoons curry powder
    • 1 teaspoon celery seeds

STEPS

1

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain; refrigerate to cool.

2

Meanwhile, place eggs in a saucepan in a single layer and cover with water by 1 inch; cover saucepan. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop cooled eggs; set aside.

3

Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.

4

Whisk mayonnaise, vinegar, curry powder, celery seeds, salt, and black pepper together in a medium bowl until smooth; set aside.

5

Combine cooled potatoes, chopped eggs, macaroni, carrots, onion, and peas in a large bowl. Carefully stir in dressing; cover and refrigerate 8 hours to overnight.

NUTRIENTS

Per 1 serving

🔥

387

Calories

  • 6
    Protein
  • 30
    Carbs
  • 28
    Fats

💡 Use fresh carrots and mince onions finely for enhanced flavors and texture.This dish tastes better if left overnight to allow the flavors to meld.For added crunch, consider garnishing with celery or thinly sliced radishes.