Description
Hawaiian potato salad brings tropical comfort to classic picnic fare, blending creamy mayonnaise with island-inspired ingredients. Sweet and tangy flavors dance across your palate, promising a delightful side dish that celebrates Pacific culinary traditions.
Ingredients
Scale
Main Ingredients:
- 4 cups (950 ml) russet potatoes, peeled and diced
- 1 cup (240 ml) elbow macaroni
- 1/2 cup (120 ml) grated carrots
Dressing and Flavor Enhancers:
- 1 cup (240 ml) mayonnaise
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) finely chopped sweet onion
- Salt and pepper to taste
Optional Ingredients:
- 2 boiled eggs, chopped
Instructions
- Submerge whole potatoes in cold water and bring to a rolling boil, cooking until a knife glides smoothly through the center, approximately 15-20 minutes.
- Remove potatoes from water, allow to cool completely, then peel and cube into uniform bite-sized pieces.
- Simultaneously cook elbow macaroni in salted water until perfectly tender, about 8-10 minutes, then immediately rinse under cold water to halt cooking process.
- Combine cooled potato cubes, drained macaroni, freshly grated carrots, and finely diced onions in a spacious mixing vessel.
- Whisk mayonnaise with vinegar, creating a smooth dressing, then season with salt, ground black pepper, and a touch of sugar to balance flavors.
- Gently fold the creamy dressing into the potato-macaroni mixture, ensuring each ingredient is evenly coated without mashing the components.
- If desired, incorporate chopped boiled eggs for additional richness and texture.
- Refrigerate the salad for minimum one hour, allowing flavors to meld and develop a more harmonious taste profile.
- Before serving, give the salad a gentle stir and adjust seasoning if needed.
Notes
- Customize the texture by choosing waxy potatoes like Yukon Gold for a firmer salad or starchy potatoes for a creamier consistency.
- Add diced pineapple for an authentic Hawaiian twist, bringing sweet and tangy notes to the classic potato salad.
- Keep the macaroni and potatoes slightly firm to prevent a mushy texture and maintain a delightful bite in each spoonful.
- Consider Greek yogurt as a lighter mayonnaise alternative for a healthier version without compromising creamy richness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg