This is my second recipe for Hawaiian Potato Macaroni Salad that I have made to replicate the salad I had at a Luau in Maui last year. My husband and I both agree that this is the better recipe of the two Potato Mac Salads. I received this recipe from an acquaintance on a food forum, who lives in Hawaii. It is a winner! I think the key ingredient that makes this recipe great is the Spike Seasoning. You should be able to find it at your grocery store. There was also 1 teaspoon salt added to this recipe, but I think I would omit it next time it makes it very salty. If you feel it needs more salt though by all means add it.
Hawaiian Potato Macaroni Salad
Serves 6
adapted from Bill’s Kitchen
Ingredients
- 2 medium sized potatoes, peeled and cubed
- 1 cup dry elbow macaroni
- 3 large eggs, hard boiled and chopped
- 1/2 medium sweet onion, grated
- 1/2 cup frozen peas
- 1 medium carrot peeled and grated on the finest grater
- 1 Tbsp sweet pickle relish
- 2 tsp spike seasoning (look for at grocer)
- Mayonnaise, to taste
- 1 Tbsp mustard
Instructions
Cover the potato cubes with cold salted water and bring to a boil. Reduce the heat to low and cover, continuing to cook the potatoes for 12 to 15 minutes. Drain immediately and set aside to cool completely.
Cover the eggs with cold water, bring to a boil. Turn heat off, cover and allow the eggs to cook in the hot water for 10 minutes. When the 10 minutes are up immediately shock the eggs in water with ice cubes added to them. This prevents the eggs from developing a green ring around the yolk. Peel and chop the eggs once cooled.
Cook the elbow macaroni according to package directions. Drain and rinse with cold water to cool them off and stop the cooking.
Grate the sweet onion and carrot with a grater and place the grated vegetables in a large salad bowl. Add the frozen peas (don’t worry they thaw quickly – just make sure they are not super icy or you will add water to your salad too.. if it is frosty you can rinse them in warm water first).
Add the potato, elbow macaroni, boiled chopped egg to the vegetables. Then add the sweet pickle relish, spike seasoning, enough mayo to make it creamy (to taste) and mustard. Stir gently with a spatula to fold the salad together and not break the potatoes up too much.
Chill or serve immediately. If you do chill it you may need to add more mayonnaise just before serving.
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