Plate-style lunches that include a side of potato mac salad are a staple of contemporary Hawaiian food. Rising to popularity in the early 20th century, macaroni salads are a basic starch in Hawaiian cuisine and a common pairing for meat entrees. Potato salad came to the islands from German cultural origins, mayonnaise from French cuisine, and pasta from Italy, making the dish representative of the multicultural nature of modern Hawaii.
Prep Time
20 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
10 minutes
Total Time
8 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ lb macaroni noodles
- 8 hard-boiled eggs
- 3 red potatoes, cooked and cubed
- 1 Tbsp salt
- 1 Tbsp vinegar
- 2 cups mayonnaise
- ½ tsp ground allspice
- ½ tsp ground black pepper
- 10 oz frozen peas, thawed and drained
Directions
- In a pot, bring salted water to a boil and cook the macaroni about 9–12 minutes.
- Drain and set aside.
- Separate the egg yolks from egg whites.
- In a small bowl, mash the yolks and chill.
- Chop the egg whites and add to a large bowl with the macaroni and potatoes.
- Stir in the salt and vinegar and chill overnight.
- Combine the egg yolks with mayonnaise, allspice, pepper, and peas.
- Gently add this to the macaroni mixture, thoroughly blending ingredients.
- Chill before serving.
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