Right up there with spam, potato-macaroni salad (or macaroni salad) is a staple in Hawaii. You can go to any local restaurant and it is very likely that your order will come with a side of steamed white rice and macaroni salad. Fancier restaurants kick their recipes up a few notches by using Okinawan sweet potatoes, or dijon mustard, or other flavorful ingredients. This recipe is for your traditional, delicious, and refreshing potato-macaroni salad that you'd find at a potluck or family gathering.
Hawaiian-Style Potato-Macaroni Salad
1 lb. macaroni
4 russet potatoes, peels and cut into bite-sized pieces
2 c. vegan mayonnaise
1 small onion, chopped
2 stalks celery, chopped
1 carrot, grated or finely chopped*
1/2 cup frozen peas (optional)
salt and pepper
1. Boil potatoes until fork-tender, drain, then chill in refrigerator.
2. Prepare macaroni according to package instructions. If using peas, add them to the boiling pot of macaroni just before draining.
3. In a large bowl, combine cooked macaroni, potatoes, onion, celery, carrot, and peas.
4. Add mayonnaise, 1 cup at a time. Stir until all ingredients are well-coated**.
5. Season with salt and pepper to taste.
6. Chill in the refrigerator for 4 hours, or overnight.
* I prefer to use finely chopped carrots, as grated carrots will give your macaroni salad an orange tint. The carrots are simply added for color. If you detest carrots, you can leave them out.
**Hawaiian-style macaroni salad uses a lot of mayonnaise. The more mayonnaise, the better. I prefer to stick with using only two cups. Potato-macaroni salad tends to dry out in the refrigerator overnight, and if you choose to add less than two cups you may need to add a bit more mayonnaise the following day.