Island Style Macaroni and Potato Salad
$0.00 Cooking Fee
Serving Size: 5 ounces
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
Cook the potatoes:
- Boil cut potatoes in salted boiling water until they easily fall from a knife pierced into them. Allow to cool, then dice and place in a large bowl.
Cook the eggs:
- Bring a medium pot of water to a boil (large enough to accommodate all the eggs in a single layer). As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. Meanwhile set up a bowl of ice water, large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to immediately transfer the eggs to the bowl of ice water. Peel and chop when cool enough to handle.
Cook the macaroni:
- Bring a large pot of water to a boil. Add salt. Cook macaroni according to package instructions, drain, then rinse with cold water and set aside.
Make the sauce:
- In a small bowl mix together the sauce ingredients. Add the onion, eggs, carrots, peas, and macaroni to the bowl with the potatoes. Mix in dressing until thoroughly combined. Check seasonings.
Notes
Eggs should be just done, with the slightest softness in the very center of the yolk, not overcooked with a gray-green yolk exterior.
Cook Times
Ingredients
Ingredients
- 1 ½ pound Russet potato peeled and cut into thirds, crosswise
- 3 egg large
- 16 ounce elbow macaroni
- 1 tablespoon Kosher salt
- ¾ cup sweet onion chopped
- ¾ cup carrot grated
- ¾ cup frozen peas rinsed in cold water
For the dressing:
- ¾ cup mayonnaise
- 3 tablespoon rice vinegar
- 2 teaspoon Kosher salt
- ½ teaspoon ground white pepper
Cooking Tools Required
Colander, Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable PeelerReheating/Serving Instructions
Store in refrigerator (38 degrees) for up to 5 days.
Nutrition
Calories: 364kcal | Carbohydrates: 48g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1302mg | Potassium: 452mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1687IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg
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