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Potato Macaroni Salad
This double-carb dish sounded strange to me when I first saw
it on the menu of a plate lunch cafe in Hawaii, but
it has grown on me, and now it is one of my favorites.
Salad Ingredients:
5 large potatoes
1 cup shell macaroni-dry
2 carrots, shredded
2 stalks of celery, finely chopped
2 green onions, finely chopped
3 hard boiled eggs, coarsely chopped
3 sweet pickles, coarsely chopped
1 cup frozen peas, lightly cooked
Salt and pepper to taste
Dressing Ingredients:
1-1/4 cup mayonnaise
1/2 cup Italian dressing
2 tablespoon of pickle juice
1 teaspoon of mustard
A bit of dill weed (optional)
Instructions:
Cook potatoes the night before, drain thoroughly, and
chill in the refrigerator overnight. The next
day, cut the potatos into cubes (don't do it when they are
still warm, or they will crumble).
Cook the macaroni according to the package directions,
and rinse it in cold water to cool it and prevent it
from sticking together. Drain thoroughly to remove
all the water. Mix the dressing in a small bowl and set aside.
Gently mix the potatoes and macaroni with the
remaining ingredients, and stir in the dressing.
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See also:
More Macaroni Salad Recipes
All Hawaiian Salad Recipes
Alphabetical Index to All Recipes
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Related Links
Hawaiian Food Recipes
Islands of Hawaii
Hawaii for Visitors
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