HAWAIIAN POTATO SALAD
No backyard party is complete without this Hawaiian potato salad! Featuring tender chunks of potato and loads of macaroni, this ultra creamy potato salad is a classic island side dish that's perfect with just about any summer meal. It's great for serving a large crowd, and it's as simple as can be.
Provided by Amanda McGrory-Dixon
Categories Salad
Time 40m
Number Of Ingredients 14
Steps:
- Fill a large pot with cold salted water and add potatoes. Bring the water to a boil and then reduce to a simmer until the potatoes are just soft enough so that you can easily pierce them with a fork, but they don't break apart, about 10-15 minutes or so.
- At the same time, cook macaroni according to package directions.
- When the potatoes and macaroni finish cooking, remove from heat and strain well to remove excess moisture. Add the potatoes and macaroni to a large mixing bowl and toss with vinegar while still warm. Be sure to toss gently to avoid the potatoes breaking up too much.
- Allow the potatoes to cool. Add the mayonnaise and fold just until combined. Once the potatoes are coated, add the garlic, peas, carrots, sweet relish, red onion, celery, salt and pepper. Again, gently fold to combine.
- Cover tightly and chill in the refrigerator for at least four hours. If desired, top with fresh chopped parsley before serving. Enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 481 kcal, Carbohydrate 31 g, Protein 7 g, Fat 37 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 82 mg, Sodium 600 mg, Fiber 2 g, Sugar 5 g
HAWAIIAN SALAD
To add a refreshing spark to any meal, try this tempting salad with tropical flair. A few simple ingredients are easily combined to make a memorable salad. We always empty the bowl. -Lisa Andis, Morristown, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the greens, pineapple and cheese. In a small bowl, whisk the mayonnaise, sugar and reserved pineapple juice. Pour over salad; toss to coat.
Nutrition Facts : Calories 237 calories, Fat 20g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 228mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
HEART-HEALTHY IDAHO® POTATO SALAD
This easy and delicious recipe is certified by the American Heart Association. By making a few simple ingredient swaps, you can enjoy this all-American side dish all season long!
Provided by Idaho® Potatoes
Categories Salad Potato Salad Recipes
Time 3h35m
Yield 12
Number Of Ingredients 12
Steps:
- Scrub Idaho® Russet Potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover, and bring to a boil over high heat. Reduce heat to medium-high and cook 12 to 15 minutes, or until a knife can easily pierce the potatoes but they are still firm. Pour off the hot water and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing the remaining ingredients.
- Remove the yolks from 4 of the hard-boiled eggs. Discard or save for another use. Roughly chop the 4 egg whites and 2 of the whole eggs, saving 2 for garnish. Add the chopped eggs to a large mixing bowl. Add the onion and chopped pickles to the bowl.
- In a small mixing bowl, combine the mayonnaise, Miracle Whip, Greek yogurt, dill pickle brine, yellow mustard, garlic powder, salt, and pepper. Whisk well to combine; set aside.
- Remove the cooled potatoes from the pot of water. With a paring knife, remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. With a wooden spoon, gently toss the salad ingredients to mix. Add the dressing mixture and gently toss again to coat all ingredients well.
- Transfer potato salad to a serving bowl. Cut the remaining 2 eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 3 g, Cholesterol 144.7 mg, Fat 8.6 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 342.9 mg, Sugar 2 g
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
HAWAIIAN SWEET POTATO SALAD
This sounds so good to me, with bacon, pineapple, Dijon mustard and macadamia nuts for some of the ingredients. Don't want to lose this from "Soup to Nuts."
Provided by Oolala
Categories Yam/Sweet Potato
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon in skillet until crisp; drain.
- Crumble bacon.
- Mix the bacon with sweet potatoes and pineapple in a large bowl.
- Combine mayonnaise, Dijon mustard, lime juice and pepper in a small bowl; mix well.
- Add to sweet potato mixture; mix gently.
- Stir in nuts.
- Spoon into lettuce lined serving bowl and serve.
Nutrition Facts : Calories 660, Fat 48.4, SaturatedFat 12, Cholesterol 46.2, Sodium 780.9, Carbohydrate 50.3, Fiber 5.7, Sugar 25, Protein 10.5
HAWAIIAN ISLAND DRIVE-IN STYLE MACARONI / POTATO SALAD
1 Scoop of this salad, 2 scoops of cooked rice, your favorite island style meat, add a little humidity and some authentic Hawaiian music and you just might feel like you are there. I created this salad and thought it tasted like the real deal. Let me know what you think.
Provided by SkylerFox
Categories Spaghetti
Time 2h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta, eggs, potatoes individually and let cool.
- Add all of the above ingredients in very large pot/bowl and toss together.
- Cover and referidgerate overnight to let the flavors meld together.
- Enjoy.
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