Palm trees, ukuleles, and colorful leis are all things that come to mind when thinking of Hawaii. Something else that should come to mind is this salad.
This potato salad is an updated version of the macaroni salad found in traditional Hawaiian plate lunches, and who is going to say no to carbs on carbs? Here’s how to make it.
Ingredients:
- 6-8 medium-sized Yukon gold potatoes
- ½ cup of macaroni noodles
- 3 chopped hard-boiled eggs
- 1 large carrot
- 2 stalks of celery
- ½ English cucumber
- ½ yellow onion
- 3 green onion stalks
- 1 cup of frozen peas
- ½ cup of mayonnaise (preferably Kewpie)
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 tablespoons rice wine vinegar
- Kosher salt
- Black pepper
Instructions:
- Boil the macaroni until al dente and reserve some of the pasta water.
- In the same water, hard boil the eggs and peel once cool.
- Dice the potatoes into cubes and boil until tender. The peas can be added into the boiling water one minute before the potatoes are ready. Strain the vegetables and allow to cool.
- Dice the celery, onion, cucumber, green onion, and eggs. Shred the carrots finely.
- Combine the mayonnaise, sugar, sesame oil, rice wine vinegar, mustard, salt, and pepper for the dressing.
- Place the vegetables, eggs, and macaroni in a bowl and add the dressing, tossing lightly.
- Refrigerate for at least 30 minutes before serving.
