For an extra layer of flavor, try adding a pinch of smoked paprika to the dressing. If you prefer a tangier salad, increase the amount of sherry vinegar to taste. Make sure the potatoes are completely cool before mixing the salad to prevent the mayonnaise from melting. Feel free to adjust the amount of curry powder to your preference. Start with the recommended amount and add more to taste. This salad is best served cold, so plan accordingly.
Hawaiian Bruddah Potato Mac (Macaroni) Salad
-
PREP TIME30 mins
-
COOK TIME20 mins
-
TOTAL TIME8 hrs 50 mins
-
SERVING20 People
-
VIEWS142
Transport yourself to a Hawaiian luau with this creamy, comforting potato mac salad. A beloved island staple, this recipe balances the richness of mayonnaise with the subtle spice of curry and the sweetness of carrots and peas. It's the perfect side dish for any occasion, bringing a taste of Aloha to your table.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate30 g
-
Cholesterol59 mg
-
Fiber4 g
-
Protein6 g
-
Saturated Fat4 g
-
Sodium346 mg
-
Sugar3 g
-
Fat28 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot, place the cubed potatoes and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are tender but still firm, about 15 minutes. Drain the potatoes thoroughly and refrigerate until completely cooled. (Approximately 30 minutes - 1 hour)
02
StepWhile the potatoes are cooking, place the eggs in a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan, bring to a boil, then remove from heat and let the eggs stand in the hot water for 15 minutes. Remove the eggs from the hot water, cool under cold running water, and peel. Chop the cooled eggs and set aside.
03
StepBring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook according to package directions, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain the macaroni in a colander and rinse with cold water to stop the cooking process.
04
StepIn a medium bowl, whisk together the mayonnaise, sherry vinegar, curry powder, celery seed, salt, and freshly ground black pepper until smooth and well combined. Set the dressing aside.
05
StepIn a large bowl, combine the cooled potatoes, chopped eggs, macaroni, grated carrots, finely chopped onion, and cooked peas. Carefully stir in the dressing until all ingredients are evenly coated. Cover the bowl tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Wilmer Funk
Apr 2, 2025I've made this salad several times now, and it's always a hit at potlucks.
Keely Lehner
Jan 28, 2025My family loved this recipe. Thanks for sharing!
Donny Grimes
Nov 27, 2024I added a little bit of pineapple to mine for an extra Hawaiian twist!
Maybelle Roob
Jun 23, 2024The curry powder adds such a unique and delicious flavor. I would never have thought to add that to potato salad!
Myah Schiller
Mar 17, 2024I substituted Greek yogurt for half the mayo and it was still super creamy and tasty, but a bit healthier.
Shanna Rosenbaum
Mar 4, 2024Great recipe! Easy to follow and the results were fantastic.
Marcelle Howell
Jan 18, 2024This is the best potato mac salad recipe I've ever tried. I will definitely be making this again!
Delbert Kilback
Jan 6, 2024This recipe is amazing! It tastes just like the potato mac I had on my trip to Hawaii.