On our recent trip to Maui, we were fortunate enough to go to a Luau at the Grand Wailea Resort in Wailea. Their luau was the best we have ever attended and the food was very good. One offering on their buffet that I was skeptical about was their potato macaroni salad (Potato Mac for short). How can you combine macaroni salad and potato salad and get away with that!? Isn’t that a crime? Well, as it turns out, it is NOT a crime. It was one of the items I most enjoyed. I skipped the poi this time, I ate it last time and was unimpressed! Anyway… on to the good stuff: Hawaiian Potato Mac! I immediately went online to find a reliable recipe. I think I found one on allrecipes. I did not have celery seed, so I omitted it. Also I did not need 20 servings so I cut the recipe in half, increasing the eggs to 3 and kept the macaroni at 1 cup because in the original recipe there were more potatoes than macaroni, and at the luau it was mostly macaroni.. so here is my rendition of Hawaiian Potato Mac.
Hawaiian Potato Macaroni Salad
adapted from allrecipes
- 3 eggs
- 3 large russet potatoes, peeled and cubed
- 1 cup elbow macaroni
- 1 1/2 cups mayonnaise
- 1 1/2 tsp red wine vinegar
- 2 tsp curry powder
- 1/2 tsp celery seed (optional)
- salt and pepper to taste
- 1 cup finely grated carrots
- 1 cup green peas, cooked and drained
- 1/2 small SWEET onion, (like Vidalia or walla walla or maui)
Place the eggs in a saucepan and cover with cold water. Bring them to a boil, turn off the heat, cover with a lid and allow to sit for 10-12 minutes. Immediately after that place the eggs in ice water. This will prevent the eggs from having a green ring around the yolk. Chop the eggs into small dice.
Cover the potatoes with cold salted water and bring to a boil. Cover, reduce the heat to medium low to maintain a boil and cook them for about 15 minutes or until they are fork tender. Drain them immediately and run cold water over them. Chop the potatoes into small pieces once they are cooled.
Cook the elbow macaroni according to package directions and drain them immediately also running cold water over them to stop the cooking process.
In a medium bowl, combine the mayonnaise, red wine vinegar, curry powder, celery seed, salt, and pepper and stir to combine. Add the finely grated carrot, cooked peas and finely minced onion to the dressing. Gently fold the mayonnaise dressing with the chopped eggs, cooled macaroni, and cooled potatoes. Cover and refrigerate for at least 3 hours.