Hawaiian Potato Mac Salad
Alana Kysar wrote this recipe for Potato Mac Salad that is one part potato and one part pasta salad. And it is delicious!
Servings: 12
Ingredients
- Kosher salt
- 3 medium russet potatoes, peeled and cut into 1-inch cubes
- 8 ounces dry elbow macaroni
- 4 large hard-boiled eggs, peeled and coarsely chopped
- 2 tablespoons grated Maui or yellow onion (rou
- 1 1/2 to 2 cups Best Foods (or Hellmann's) mayonnaise
- 3 tablespoons sweet pickle juice
- 1/4 cup sweet pickle relish
- Freshly ground black pepper
- 1/4 cup coarsely grated carrot (1/2 medium carrot)
Instructions
- Bring a large pot of water to a boil over high heat, then add 2 tablespoons kosher salt and the cubed potatoes. Turn the heat to medium-high and cook until fork-tender, 10 to 12 minutes. Drain and transfer to a large bowl.
- Meanwhile, cook the macaroni, salting the water with 2 tablespoons kosher salt, according to the instructions on the package, until very tender, not al dente. Drain and add to the bowl with the potatoes. Let cool slightly for 10 minutes, then add the eggs, onion, 1 cup of mayonnaise, the pickle juice, relish, and pepper to taste and toss until well coated.
- Taste and season as needed with salt and pepper. Chill for 1 hour.
- When ready to serve, stir in 1/2 cup of the mayonnaise and the carrot; add more mayonnaise if it looks dry. Taste and adjust the seasoning as needed. Serve chilled.
Nutrition
Serving: 10g | Calories: 355kcal | Carbohydrates: 43g | Protein: 6.8g | Fat: 17.9g | Saturated Fat: 2.9g | Cholesterol: 78mg | Sodium: 468mg | Potassium: 361mg | Fiber: 2.5g | Sugar: 8.4g