Hawaiian Bruddah Potato Mac (Macaroni) Salad

Name: Hawaiian Bruddah Potato Mac (Macaroni) Salad
Prep time: 8 h 50 min
Cook time: 8 h 50 min
Total time: 8 h 50 min
Yield: 20
Cuisine: Global
Ingredients: 256 grams grated carrots; 1 teaspoon celery seed; 2 Tbsps curry powder; 5 eggs; 140 grams elbow macaroni; 672 milliliters mayonnaise; 145 grams frozen green peas, cooked, drained; 145 grams frozen green peas, cooked, drained; 145 grams frozen green peas, cooked, drained; 7 larges potatoes, peeled and cubed; 20 servings salt and black pepper to taste; 1 small sweet onion, finely chopped

Need a dairy free and lacto ovo vegetarian hor d'oeuvre? Hawaiian Bruddah Potato Mac (Macaroni) Salad could be a super recipe to try. This recipe serves 20. One serving contains 388 calories, 6g of protein, and 27g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 8 hours and 50 minutes. Head to the store and pick up peas, salt and pepper, elbow macaroni, and a few other things to make it today. Hawaiian Macaroni Salad, Hawaiian Macaroni Salad, and Hawaiian Macaroni Salad are very similar to this recipe.

Instructions

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.

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Water

Egg

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Sauce Pan

Pour out the hot water, then cool the eggs under cold running water in the sink; peel and chop the cooled eggs.

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Water

Egg

Bring a large pot of salted water to a boil.

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Water

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Pot

Add potatoes and cook until tender but still firm, about 15 minutes.

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Potato

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.

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Macaroni

Pasta

Water

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Pot

Drain in a colander set in the sink; rinse with cold water.

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Water

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Colander

Whisk together the mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a bowl.

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Curry Powder

Celery Seed

Mayonnaise

Vinegar

Pepper

Salt

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Whisk

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.

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Macaroni

Potato

Carrot

Onion

Egg

Peas

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Bowl

Equipment

Ingredients

Servings:

256grams

grated carrots 1teaspoon

celery seed 2Tbsps

curry powder 5

eggs 140grams

elbow macaroni 672milliliters

mayonnaise 145grams

frozen green peas, cooked, drained 145grams

frozen green peas, cooked, drained 7larges

potatoes, peeled and cubed 20servings

salt and black pepper to taste 1small

sweet onion, finely chopped

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Perrier-Jouet Grand Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 57 dollars per bottle.

Perrier-Jouet Grand Brut

The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.