Hawaiian Bruddah Potato Mac Macaroni Salad Recipes

HAWAIIAN POTATO MACARONI SALAD RECIPE:

Steps:

• Instant Pot Instructions:
• Add dried macaroni noodles to inner pot and cover with water. Then place a trivet or strainer basket over the noodles. For the next step, place the cubed potatoes in the strainer and layer the eggs on top of the potatoes.
• Cover with lid and close to seal. Adjust the steam valve to closed position. Select the Manual button, high heat settings. Adjust cooking time to 4 minutes.
• While the macaroni noodles, potatoes and eggs are cooking in the Instant Pot, stir together the vinegar, garlic salt and black pepper in a small bowl and set aside.
• When cooking time on the Instant Pot has completed, open the steam valve to quick release all the pressure. Open the lid once all the pressure is released and you see the pressure pin has dropped. Note: It takes about 10 minutes for the Instant Pot to come to pressure before the cooking time starts counting down.
• Remove the hard boiled eggs and place in cold water to cool down. Next, remove the cooked potatoes and set aside on a cutting board. Pull the trivet or strainer out of the inner pot and drain off any excess water from the macaroni noodles.
• Chop the cooked potatoes into smaller ½ inch cubes and add to a large bowl, then add the cooked macaroni and stir together. While the potatoes are still warm, stir in the vinegar seasoning mixture so the potatoes and the noodles will soak in the vinegar and seasonings and then set aside. *This step is one of the tricks to the Hawaiian technique to flavor the potatoes!
• Peel the shell off the hard boiled eggs and discard the shell. Chop the hard boiled eggs into small chunks and set aside.
• Fold the mayonnaise into the potato and macaroni mixture until well combined. Next fold in the peas, shredded carrots, and onions.
• As a final step, gently fold in the chopped eggs.
• Cover the salad and refrigerate for 2 hours before serving.
• Stove Top Instructions:
• Cooking potatoes:Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
• In a large pan over medium-high heat, add potatoes and cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately 15 to 20 minutes or until just tender (the cooking time will depend on the size and weight of your potatoes). Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer. Remove from heat and drain. NOTE: I usually remove the skins when the potatoes have cooled enough to hold. As soon as you can handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a large mixing bowl.
• Hard-Boiling Eggs:While the potatoes are cooking, place room temperature eggs in a single layer in a pan and fill with cold water until there is approximately 1 inch of water over the top of the eggs. Place the pan on the stove over high heat setting. Bring the water to a rapid boil, then immediately remove the pan from the heat and cover with a lid for 17-20 minutes (depending on the size of your eggs). Remove lid and drain off water from the eggs. To stop the egg cooking process, transfer the eggs to a bowl of ice water. Let the eggs cool for at least 10 minutes in the ice water, then drain and set aside. Learn more on How to Boil Perfect Eggs.
• Cooking Macaroni Noodles:While the potatoes and eggs are cooking, you can move on to cooking the macaroni noodles. In a small sauce pan, add 1 cup of dried macaroni noodles and add 2 cups of cold water. Stir the noodles into the water. Place the saucepan over high heat setting on the stove. Let the water come to a boil, then turn the heat down to medium low to let simmer. Stir the noodles again to help prevent sticking to the bottom of the saucepan. Let the noodles cook for about 9 minutes, while stirring occasionally. The noodles are done when tender (but not mushy). Remove the noodles from the heat and drain off the excess water. Add to the mixing bowl with the cooked potatoes.
• While the macaroni noodles, potatoes and eggs are cooking, stir together the vinegar, garlic salt and black pepper in a small bowl and set aside.
• Assemble the salad:While the potatoes are still warm, stir in the vinegar seasoning mixture so the potatoes and the noodles will soak in the vinegar and seasonings and then set aside. *This step is one of the tricks to the Hawaiian technique to flavor the potatoes!
• Peel the shell off the hard boiled eggs and discard the shell. Chop the hard boiled eggs into small chunks and set aside.
• Fold the mayonnaise into the potato and macaroni mixture until well combined. Next fold in the peas, shredded carrots, and onions. As a final step, gently fold in the chopped eggs.
• Cover the salad and refrigerate for 2 hours before serving.

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.

HAWAIIAN MACARONI SALAD

Steps:

• Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
• Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
• Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!

HAWAIIAN BRUDDAH POTATO MAC (MACARONI) SALAD

Steps:

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