This potato salad was inspired by family vacations in Hawaii where we often indulged in the local cuisine that included the humble "plate lunch". This version is a melding of traditional potato salad and Hawaiian macaroni salad.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep20
Hands-On Cook10
Hands-Off Cook15
Passive0
Total Time45 minutesminutes
Recipe Serving Size10
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 Peeler
Ingredients
1 ½poundRusset potatopeeled and cut into thirds, crosswise
3egglarge
16ounceelbow macaroni
1tablespoonKosher salt
¾cupsweet onionchopped
¾cupcarrotgrated
¾cupfrozen peasrinsed in cold water
For the dressing:
¾cupmayonnaise
3tablespoonrice vinegar
2teaspoonKosher salt
½teaspoonground white pepper
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.
Reheating Instructions
Store in refrigerator (38 degrees) for up to 5 days.