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
CLASSIC MACARONI SALAD
This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.
Provided by Graden
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 4h30m
Yield 10
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g
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