Da Kine Mac Salad Recipes

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HAWAIIAN BRUDDAH POTATO MAC (MACARONI) SALAD



Hawaiian Bruddah Potato Mac (Macaroni) Salad image

Aloha Bruddah! It's a local Hawaiian mixplate side favorite. I think people make it differently, just like potato salad can be made in 101 Da Kine ways. This is my own easy and favorite version of ONO (tasty) potato mac. Umm, 2 scoop potato mac, for me pleeze!

Provided by Tuihalalalala

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 8h50m

Yield 20

Number Of Ingredients 11

5 eggs
7 large potatoes, peeled and cubed
1 cup elbow macaroni
3 cups mayonnaise
1 tablespoon sherry vinegar
1 ½ teaspoons curry powder
1 teaspoon celery seed
salt and black pepper to taste
2 cups grated carrots
1 cup frozen green peas, cooked, drained
1 small sweet onion, finely chopped

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.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 30.2 g, Cholesterol 59 mg, Fat 27.7 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 4.4 g, Sodium 345.8 mg, Sugar 2.7 g

DA KINE MACARONI SALAD



Da Kine Macaroni Salad image

This is a salad that aaccompanies meat and rice on plate lunches. Accoring to "Kona on My Plate.Hawaiins prefer Best Foods mayonnaise as their cholesterol-delivery system of choice.

Provided by BeckyF

Categories     Gumbo

Time 12h20m

Yield 12 serving(s)

Number Of Ingredients 12

8 cups cooked macaroni, chilled
3 large potatoes
3 eggs, hard-boiled and minced
1 large waimea onion, finely diced (or use Maui or other sweet onion)
2 stalks celery, finely diced
1 can tuna (optional)
1 cup mayonnaise (or more)
2 tablespoons prepared yellow mustard
1 large carrot, grated
2 cups frozen peas, defrosted in cold water and drained
2 tablespoons fresh lemon juice
salt and pepper

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.

Nutrition Facts : Calories 468.5, Fat 9.1, SaturatedFat 1.6, Cholesterol 51.6, Sodium 225.6, Carbohydrate 81.3, Fiber 6.8, Sugar 7.1, Protein 15.3

DA KINE MAC SALAD



Da Kine Mac Salad image

Make and share this Da Kine Mac Salad recipe from Food.com.

Provided by Kana K.

Categories     < 30 Mins

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 13

8 ounces macaroni (2 cups)
1/4 cup mayonnaise
2 dill pickles, diced
1 tablespoon pickle juice
1 1/2 teaspoons mustard
1 teaspoon sugar
3/4 teaspoon red wine vinegar
2 tablespoons onions, minced
1 tablespoon black olives, sliced
1 stalk celery, diced
1 medium carrot, grated
sea salt
fresh ground pepper

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.

Nutrition Facts : Calories 310.9, Fat 1.7, SaturatedFat 0.3, Sodium 457.8, Carbohydrate 62.5, Fiber 4, Sugar 5.5, Protein 10.7

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  • Bring a pot of lightly salted water to a rolling boil. Add in the maracroni and cook it past al dente. About 10-15 minutes. Drain and transfer to a boil and let it chill the fridge for the time being.
  • Bring another pot of lightly salted water to a boil and add in the potatoes. Let it boil until all of the potatoes are cooked through. About 5-8 minutes. Drain and transfer it to a large mixing bowl.
  • In the mixing bowl with the potatoes combine it with the hardboiled egg and mayonnaise. Then add in the macaroni, onions, carrot, salt, and pepper. Mix until it has combined well.
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