DA KINE MACARONI SALAD
This is a salad that aaccompanies meat and rice on plate lunches. Accoring to "Kona on My Plate.Hawaiins prefer Best Foods mayonnaise as their cholesterol-delivery system of choice.
Provided by BeckyF
Categories Gumbo
Time 12h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Boil the whole, unpeeled potatoes in water to cover until cooked firm, not mushy.
- Add cold water to pot and let potatoes set for 15 minutes.
- Drain potatoes and peel off skins.
- Cut into 1/2-inch cubes.
- In a large bowl combine macaroni, potatoes, eggs, onion and celery and mix until blended.
- Add 1 cup mayonnaise (mixed with drained tuna, if desired) and mustard to macaroni mixture and mix gently not crushing the potatoes.
- Add more mayonnaise as needed until mixture is coated and appearance is creamy.
- Fold in grated carrot and peas.
- Add lemon juice, salt and pepper and mix gently but thoroughly.
- Flavors blend best when made and chilled a day ahead.
Nutrition Facts : Calories 468.5, Fat 9.1, SaturatedFat 1.6, Cholesterol 51.6, Sodium 225.6, Carbohydrate 81.3, Fiber 6.8, Sugar 7.1, Protein 15.3
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
DA KINE MAC SALAD
Make and share this Da Kine Mac Salad recipe from Food.com.
Provided by Kana K.
Categories < 30 Mins
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan of salted boiling water, cook the macaroni until al dente. Drain well and rinse with cold running water until it is completely cool.
- In a medium bowl, whisk together the mayonnaise, pickle juice, mustard and red wine vinegar. Add the minced onion, celery, carrot, dill pickles and macaroni. Toss to coat evenly and season generously with sea salt and freshly ground pepper.
Nutrition Facts : Calories 310.9, Fat 1.7, SaturatedFat 0.3, Sodium 457.8, Carbohydrate 62.5, Fiber 4, Sugar 5.5, Protein 10.7
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AUTHENTIC HAWAIIAN MACARONI SALAD
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4.8/5 (217)Calories 563 per servingCategory Side Dish
- Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).
- While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
- In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
- Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed, no more than a tablespoon or two.
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- Boil the macaroni and the potatoes in two separate pots simultaneously. Cook the macaroni until it’s fully softened—not necessarily al dente. Cook the potatoes until fork tender. In a separate bowl, mash the potatoes into a coarse mash. It should be about half chunky and half smooth.
- In a large bowl, mix the boiled macaroni with the peas, carrots, and grated onion. Pour the dressing in. Mix thoroughly. Now add the mashed potatoes. Add salt to taste.
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