HAWAIIAN POTATO MACARONI SALAD RECIPE:
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 BRUDDAH POTATO MAC (MACARONI) SALAD
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
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
MACARONI AND POTATO SALAD
Combine two classics-macaroni and potato-to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Place potatoes in a small stockpot, and cover with cold salted water. Place over high heat, and bring to a boil. Reduce heat to medium high, and gently boil the potatoes until fork-tender, about 7 minutes. Drain in a colander, and set aside in a large bowl to cool.
- Fill a small saucepan with salted water, and bring to a boil. Add the snap peas, and cook until bright green, about 30 seconds. Drain, and transfer peas to a bowl of ice water until cool. Drain again, slice peapods in half crosswise diagonally, and add to potatoes along with cooked macaroni.
- In a large skillet, cook bacon until all the fat is rendered out and bacon is very crisp. Remove bacon from skillet, and set aside to drain on paper towels. When bacon is cool, crumble, and add three-quarters of it to potato mixture; set aside remaining bacon.
- In a medium mixing bowl, whisk together mayonnaise, sour cream, vinegar, remaining 1/2 teaspoon salt, and pepper. Pour the dressing over potato mixture, add mint, and toss to combine. Transfer macaroni-and-potato salad to a serving dish, sprinkle top with remaining bacon, and serve immediately, or cover and store in the refrigerator until ready to serve.
POTATO MACARONI SALAD
A friend gave me this recipe many, many years ago. The measurements for the mayo and miracle whip are estimates, Kuniko measured with a wooden spoon! (1 scoop for Miracle Whip and 3-4 scoops for Best Foods Mayonnaise). i add some Maui onion to mine but it's just as good without it. I hope you enjoy this as much as I do!
Provided by marisk
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cube potatoes. Boil until done. Set aside.
- Cook macaroni according to package directions.
- Combine all ingredients.
- Refrigerate.
MACARONI OR POTATO SALAD
Steps:
- Gather the ingredients.
- In a medium bowl, add the ingredients for the dressing. Mix well to combine.
- In a large serving bowl, combine the cold macaroni or potatoes with the chopped onion, celery, sweet pickles, and diced pimento.
- Add the dressing to the potato or pasta mixture and stir gently until all of the ingredients are well coated.
- Cover and refrigerate until serving time.
- Enjoy.
Nutrition Facts : Calories 455 kcal, Carbohydrate 31 g, Cholesterol 13 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 363 mg, Sugar 6 g, Fat 34 g, ServingSize 8 to 12 Servings, UnsaturatedFat 0 g
MOM'S MACARONI AND POTATO SALAD
My mom and grandma's macaroni and potato salads are family favorites and we have them a lot for summer get togethers. This is a combination of both recipes made into one and submitted for the Craze-E Contest.
Provided by lauralie41
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
- Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
- Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.
Nutrition Facts : Calories 933.8, Fat 22.8, SaturatedFat 4.5, Cholesterol 225.4, Sodium 453.7, Carbohydrate 150.7, Fiber 15, Sugar 17.1, Protein 32
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