Hawaiian Bruddah Potato Mac Macaroni Salad Recipes

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HAWAIIAN BRUDDAH POTATO MAC (MACARONI) SALAD



Hawaiian Bruddah Potato Mac (Macaroni) Salad image

Aloha Bruddah! It's a local Hawaiian mixplate side favorite. I think people make it differently, just like potato salad can be made in 101 Da Kine ways. This is my own easy and favorite version of ONO (tasty) potato mac. Umm, 2 scoop potato mac, for me pleeze!

Provided by Tuihalalalala

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 8h50m

Yield 20

Number Of Ingredients 11

5 eggs
7 large potatoes, peeled and cubed
1 cup elbow macaroni
3 cups mayonnaise
1 tablespoon sherry vinegar
1 ½ teaspoons curry powder
1 teaspoon celery seed
salt and black pepper to taste
2 cups grated carrots
1 cup frozen green peas, cooked, drained
1 small sweet onion, finely chopped

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink; peel and chop the cooled eggs.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
  • Whisk together the mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a bowl. Combine the cooled potatoes, macaroni, chopped eggs, carrots, peas, and onion in a large bowl. Carefully stir in the dressing; cover and refrigerate overnight.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 30.2 g, Cholesterol 59 mg, Fat 27.7 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 4.4 g, Sodium 345.8 mg, Sugar 2.7 g

HAWAIIAN POTATO MACARONI SALAD RECIPE:



Hawaiian Potato Macaroni Salad Recipe: image

Provided by What's Cooking America

Categories     Salad

Time 40m

Number Of Ingredients 11

1 cup macaroni (noodles, dried)
1 1/2 cups water
4 medium russet or red potatoes, (peeled and cubed (2 inches)*)
4 eggs
1 tablespoon distilled white vinegar**
1 tablespoon garlic salt
1/2 teaspoon black pepper
2 1/2 cups of Best Foods mayonnaise***
1 cup frozen peas, (thawed and drained)
1/2 cup carrots, (shredded)
1/4 cup red or green onion, (chopped (optional))

Steps:

  • Instant Pot Instructions:
  • Add dried macaroni noodles to inner pot and cover with water. Then place a trivet or strainer basket over the noodles. For the next step, place the cubed potatoes in the strainer and layer the eggs on top of the potatoes.
  • Cover with lid and close to seal. Adjust the steam valve to closed position. Select the Manual button, high heat settings. Adjust cooking time to 4 minutes.
  • While the macaroni noodles, potatoes and eggs are cooking in the Instant Pot, stir together the vinegar, garlic salt and black pepper in a small bowl and set aside.
  • When cooking time on the Instant Pot has completed, open the steam valve to quick release all the pressure. Open the lid once all the pressure is released and you see the pressure pin has dropped. Note: It takes about 10 minutes for the Instant Pot to come to pressure before the cooking time starts counting down.
  • Remove the hard boiled eggs and place in cold water to cool down. Next, remove the cooked potatoes and set aside on a cutting board. Pull the trivet or strainer out of the inner pot and drain off any excess water from the macaroni noodles.
  • Chop the cooked potatoes into smaller ½ inch cubes and add to a large bowl, then add the cooked macaroni and stir together. While the potatoes are still warm, stir in the vinegar seasoning mixture so the potatoes and the noodles will soak in the vinegar and seasonings and then set aside. *This step is one of the tricks to the Hawaiian technique to flavor the potatoes!
  • Peel the shell off the hard boiled eggs and discard the shell. Chop the hard boiled eggs into small chunks and set aside.
  • Fold the mayonnaise into the potato and macaroni mixture until well combined. Next fold in the peas, shredded carrots, and onions.
  • As a final step, gently fold in the chopped eggs.
  • Cover the salad and refrigerate for 2 hours before serving.
  • Stove Top Instructions:
  • Cooking potatoes:Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
  • In a large pan over medium-high heat, add potatoes and cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately 15 to 20 minutes or until just tender (the cooking time will depend on the size and weight of your potatoes). Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer. Remove from heat and drain. NOTE: I usually remove the skins when the potatoes have cooled enough to hold. As soon as you can handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a large mixing bowl.
  • Hard-Boiling Eggs:While the potatoes are cooking, place room temperature eggs in a single layer in a pan and fill with cold water until there is approximately 1 inch of water over the top of the eggs. Place the pan on the stove over high heat setting. Bring the water to a rapid boil, then immediately remove the pan from the heat and cover with a lid for 17-20 minutes (depending on the size of your eggs). Remove lid and drain off water from the eggs. To stop the egg cooking process, transfer the eggs to a bowl of ice water. Let the eggs cool for at least 10 minutes in the ice water, then drain and set aside. Learn more on How to Boil Perfect Eggs.
  • Cooking Macaroni Noodles:While the potatoes and eggs are cooking, you can move on to cooking the macaroni noodles. In a small sauce pan, add 1 cup of dried macaroni noodles and add 2 cups of cold water. Stir the noodles into the water. Place the saucepan over high heat setting on the stove. Let the water come to a boil, then turn the heat down to medium low to let simmer. Stir the noodles again to help prevent sticking to the bottom of the saucepan. Let the noodles cook for about 9 minutes, while stirring occasionally. The noodles are done when tender (but not mushy). Remove the noodles from the heat and drain off the excess water. Add to the mixing bowl with the cooked potatoes.
  • While the macaroni noodles, potatoes and eggs are cooking, stir together the vinegar, garlic salt and black pepper in a small bowl and set aside.
  • Assemble the salad:While the potatoes are still warm, stir in the vinegar seasoning mixture so the potatoes and the noodles will soak in the vinegar and seasonings and then set aside. *This step is one of the tricks to the Hawaiian technique to flavor the potatoes!
  • Peel the shell off the hard boiled eggs and discard the shell. Chop the hard boiled eggs into small chunks and set aside.
  • Fold the mayonnaise into the potato and macaroni mixture until well combined. Next fold in the peas, shredded carrots, and onions. As a final step, gently fold in the chopped eggs.
  • Cover the salad and refrigerate for 2 hours before serving.

HAWAIIAN MACARONI (AND POTATO) SALAD



Hawaiian Macaroni (And Potato) Salad image

Can't have a plate lunch in Hawaii without this salad. Potatoes make it very hardy and the peas, carrots and olives give it a nice color. Best Foods or Hellmans Mayo is the only kind we use.

Provided by Zephs Wife

Categories     Potluck

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

12 ounces elbow macaroni (one lrg. bag, not sure of oz.)
1 cup mayonnaise (Best Foods or Hellmans)
1 -1 1/2 large onion (sweet kind is better)
2 carrots (shredded)
3 potatoes (small chunks)
4 -5 hard-boiled eggs
1 teaspoon celery seeds or 1 teaspoon celery salt
pepper
1 tablespoon soy sauce
1 cup frozen peas
1 ounce black olives, sliced (small can, not sure of oz.)

Steps:

  • Boil the noodles, potatoes, and eggs separately.
  • Drain when cooked through and cool.
  • In a large bowl, put noodles and cubed potatoes and add mayo to consistency you like.
  • Thinly slice the onion.
  • Shred the carrots and add both to bowl.
  • Slice hard boiled eggs and add to bowl.
  • You can use celery (thinly sliced) or the celery seed for a milder celery taste - add to mixture.
  • Add the soyu sauce and pepper to taste and mix well.
  • Add the peas and gently mix.
  • Put black olives on top.
  • You may need to add more mayo and/or soyu the next day - its always better the next day.
  • Enjoy and Aloha.

HAWAIIAN BRUDDAH POTATO MAC (MACARONI) SALAD



Hawaiian Bruddah Potato Mac (Macaroni) Salad image

Aloha Bruddah! It's a local Hawaiian mix plate side favorite of potato mac salad. I think people make it differently, just like potato salad can be made in 101 da kine ways. This is my easy and favorite version of ono (tasty) potato mac. Umm, 2 scoops of potato mac for me, please!

Provided by Tuihalalalala

Categories     Dairy-Free Potato Salad

Time 8h50m

Yield 20

Number Of Ingredients 11

5 eggs
7 large potatoes, peeled and cubed
1 cup elbow macaroni
3 cups mayonnaise
1 tablespoon sherry vinegar
1 ½ teaspoons curry powder
1 teaspoon celery seed
salt and black pepper to taste
2 cups grated carrots
1 cup frozen green peas, cooked, drained
1 small sweet onion, finely chopped

Steps:

  • Place eggs into a saucepan in a single layer and fill with water to cover eggs by 1-inch. Cover the saucepan and bring water to a boil over high heat. Once water boils, remove the pan from heat and let eggs stand in hot water for 15 minutes. Pour out hot water, then cool eggs under cold running water in the sink. Peel and chop cooled eggs; set aside.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
  • Whisk together mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a medium bowl until smooth; set aside.
  • Combine cooled potatoes, macaroni, chopped eggs, carrots, peas, and onion in a large bowl. Carefully stir in dressing; cover and refrigerate overnight.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 30.2 g, Cholesterol 59 mg, Fat 27.7 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 4.4 g, Sodium 345.8 mg, Sugar 2.7 g

HAWAIIAN MAC SALAD RECIPE BY TASTY



Hawaiian Mac Salad Recipe by Tasty image

Buttery shrimp with a creamy mac salad is a match guaranteed to make your taste buds water. Cook your shrimp in a bed of foaming butter until they're pink and opaque, then sauté your garlic for no more than a minute for the best homemade garlic butter you'll ever taste! You can also quickly make this garlic butter as the perfect topper to any meal!

Provided by Nichi Hoskins

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 10

½ lb elbow macaroni, cooked according to package instructions until past al dente
3 tablespoons apple cider vinegar
1 ½ teaspoons kosher salt, divided
½ cup whole milk, plus more as needed
3 tablespoons sugar
1 cup mayonnaise, divided
¼ cup white onion, grated
1 cup carrot, grated
½ teaspoon freshly ground black pepper, plus more to taste
2 scallions, thinly sliced, for garnish

Steps:

  • Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
  • In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the sugar, and ½ cup (120 G) of mayonnaise.
  • Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
  • To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more milk. Season with the remaining ½ teaspoon of salt and the pepper.
  • Garnish with the scallions before serving.
  • Enjoy!

Nutrition Facts : Calories 671 calories, Carbohydrate 55 grams, Fat 45 grams, Fiber 3 grams, Protein 9 grams, Sugar 12 grams

HAWAIIAN ISLAND DRIVE-IN STYLE MACARONI / POTATO SALAD



Hawaiian Island Drive-In Style Macaroni / Potato Salad image

1 Scoop of this salad, 2 scoops of cooked rice, your favorite island style meat, add a little humidity and some authentic Hawaiian music and you just might feel like you are there. I created this salad and thought it tasted like the real deal. Let me know what you think.

Provided by SkylerFox

Categories     Spaghetti

Time 2h

Yield 16 serving(s)

Number Of Ingredients 13

1 (16 ounce) box spaghetti, ripped into 2-inch lengths cooked
4 celery ribs, minced
4 russet potatoes, cut into 1/2 chunks then cooked
1 sweet onion, minced
8 hard-boiled eggs, cut both directions with egg slicer
1 3/4 cups Best Foods Mayonnaise
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon mustard
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 teaspoon celery seed

Steps:

  • Cook pasta, eggs, potatoes individually and let cool.
  • Add all of the above ingredients in very large pot/bowl and toss together.
  • Cover and referidgerate overnight to let the flavors meld together.
  • Enjoy.

POTATO MAC SALAD (HAWAIIAN STYLE) RECIPE - (4.3/5)



potato mac salad (Hawaiian style) Recipe - (4.3/5) image

Provided by á-25252

Number Of Ingredients 13

INGREDIENTS:
5 eggs
7 large potatoes, peeled and cubed
1 cup elbow macaroni
3 cups mayonnaise
1 tablespoon sherry vinegar (optional)
1 1/2 tablespoons curry powder
1 teaspoon celery seed
salt and black pepper to taste
2 cups grated carrots
1 cup frozen green peas, cooked,
drained
1 small sweet onion, finely chopped

Steps:

  • DIRECTIONS: 1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink; peel and chop the cooled eggs. 2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. 3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water. 4. Whisk together the mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a bowl. Combine the cooled potatoes, macaroni, chopped eggs, carrots, peas, and onion in a large bowl. Carefully stir in the dressing; cover and refrigerate overnight.

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