Hawaiian bruddah potato mac (macaroni) salad is a favorite local Hawaiian side dish, which includes vinegar, mayonnaise, carrots, and sweet onion.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
387 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Whisk mayonnaise, vinegar, curry powder, celery seed, salt, and black pepper together in a medium bowl until smooth; set aside.
Step 5
Combine cooled potatoes, chopped eggs, macaroni, carrots, peas, and onion in a large bowl. Carefully stir in dressing; cover and refrigerate overnight.