Hawaiian Bruddah Potato Macaroni Salad
Ingredients
- potatoes (7 )
- eggs (5 )
- elbow macaroni (1 cup)
- mayonnaise (3 cups)
- sherry vinegar (1 tablespoon)
- curry powder (1.5 teaspoons)
- celery seed (1 teaspoon)
- salt (0 )
- black pepper (0 )
- grated carrots (2 cups)
- frozen green peas (1 cup)
- sweet onion (1 )
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain; refrigerate to cool.
- Meanwhile, place eggs into a saucepan in a single layer and cover with water by 1 inch; cover saucepan. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop cooled eggs; set aside.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
- Whisk mayonnaise, vinegar, curry powder, celery seed, salt, and black pepper together in a medium bowl until smooth; set aside.
- Combine cooled potatoes, chopped eggs, macaroni, carrots, peas, and onion in a large bowl. Carefully stir in dressing; cover and refrigerate overnight.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 387
- fat: 28 g
- sats: 4 g
- carbs: 30 g
- fibre: 4 g
- protein: 6 g
- salt: 0 g