Da Kine Mac Salad Recipes

HAWAIIAN BRUDDAH POTATO MAC (MACARONI) SALAD

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink; peel and chop the cooled eggs.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
• Whisk together the mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a bowl. Combine the cooled potatoes, macaroni, chopped eggs, carrots, peas, and onion in a large bowl. Carefully stir in the dressing; cover and refrigerate overnight.

DA KINE MACARONI SALAD

Steps:

• Boil the whole, unpeeled potatoes in water to cover until cooked firm, not mushy.
• Add cold water to pot and let potatoes set for 15 minutes.
• Drain potatoes and peel off skins.
• Cut into 1/2-inch cubes.
• In a large bowl combine macaroni, potatoes, eggs, onion and celery and mix until blended.
• Add 1 cup mayonnaise (mixed with drained tuna, if desired) and mustard to macaroni mixture and mix gently not crushing the potatoes.
• Add more mayonnaise as needed until mixture is coated and appearance is creamy.
• Fold in grated carrot and peas.
• Add lemon juice, salt and pepper and mix gently but thoroughly.
• Flavors blend best when made and chilled a day ahead.

DA KINE MAC SALAD

Steps:

• In a large saucepan of salted boiling water, cook the macaroni until al dente. Drain well and rinse with cold running water until it is completely cool.
• In a medium bowl, whisk together the mayonnaise, pickle juice, mustard and red wine vinegar. Add the minced onion, celery, carrot, dill pickles and macaroni. Toss to coat evenly and season generously with sea salt and freshly ground pepper.