Luau Potato Salad Recipes

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LUAU POTATO SALAD



Luau Potato Salad image

On a Hawaiian cruise a few years ago, we had a chance to go to a luau at the Polynesian Cultural Center in Maui. The food was delicious and the entertainment was first class. This is their version of potato salad. (Cooking the potatoes and macaroni is part of the prep time.)

Provided by Carolyn Haas

Categories     Potato Salads

Time 30m

Number Of Ingredients 17

4 large red or yellow potatoes, cubed
1 1/2 c shell or elbow macaroni
1/4 c red onion, finely chopped
2-3 pickles, chopped
2-3 green onion, sliced
3 hard boiled eggs - whites chopped, yolks set aside
1 c frozen peas, optional
2 stalk(s) celery, chopped
1-2 carrots, chopped
DRESSING
1 1/4 - 2 c mayonnaise
1/2 c zesty italian dressing (any brand)
3 yolks (from the hard boiled eggs above)
1 tsp garlic salt
ground pepper to taste
1-2 Tbsp pickle juice (optional)
optional garnish: dill, parsley, curry powder, paprika

Steps:

  • 1. Boil cubed potatoes until tender. Drain and rinse with cold water. Set aside to cool.
  • 2. Cook the macaroni according to the package directions. Rinse with cold water. Set aside to cool.
  • 3. As the macaroni cooks, mix the dressing ingredients in a small bowl and set aside. Once the cooked macaroni and potatoes are cool, lightly toss in a large bowl with the remaining salad ingredients. Then gently mix in dressing. Garnish as desired and serve.

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

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