Hawaiian Bruddah Potato Mac (Macaroni) Salad

Hawaiian bruddah potato mac (macaroni) salad recipe 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

Ingredients

• 5 eggs
• 2 cups grated carrots
• 1 cup elbow macaroni
• 3 cups mayonnaise
• 1 teaspoon celery seed
• salt and black pepper to taste
• 1 tablespoon sherry vinegar
• 1 small sweet onion, finely chopped
• 7 large potatoes, peeled and cubed
• 1 cup frozen green peas, cooked, drained
• 1.5 teaspoons curry powder

Recipe Instructions

Step 1

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 2

Place potatoes in 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 3

Meanwhile, place eggs in 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 4

Whisk mayonnaise, vinegar, curry powder, celery seeds, salt, and black pepper together in a medium bowl until smooth; set aside.

Step 5

Combine cooled potatoes, chopped eggs, macaroni, carrots, onion, and peas in a large bowl. Carefully stir in dressing; cover and refrigerate 8 hours to overnight.