A mention of my Hawaiian Potato Salad in one of last week’s entries prompted a slew of emails asking for the recipe. Evidently, quite a few folks figure that something billed as “Hawaiian” means it must have pineapple, papaya or some other tropical fruit. Not so. (C’mon. Do you really think pineapple, potato and mayo sounds good? Ew!)

What follows is a recipe I found in a cookbook published by the Kamehameha Schools for their annual fundraiser. It’s some of the best potato salad I’ve ever had. It’s also some of the best macaroni salad I’ve ever had. In other words, like a lot of my favorite local foods, it’s very carb-heavy. Unfortunately, now that I’ve stopped eating potatoes and pasta and have drastically cut my fat intake, I can’t eat this anymore.

So, if you make it, have two scoop for me. Oh, what the hell, it’s your waistline, not mine. Have three!

Hawaiian Potato Salad (Serves 12)

Ingredients

4-6 potatoes, peeled and cut into 1/2-inch cubes
6 hardboiled eggs, chopped
1 1/2 cup uncooked elbow macaroni
3 tsp. green onions, chopped
1 stalk celery, minced
1 jar green olives, drained and sliced
1 cup shredded sharp cheddar cheese
2 tsp. French’s yellow mustard
1 tablespoon minched fresh parsley
mayonnaise (1 cup or more, to suit)
salt & pepper to taste

Directions

1. Boil potatoes in large pot filled with salted water until fork-tender. Do NOT over-cook! Strain then toss with green onions.

2. While potatoes are cooking, boil macaroni in a separate pot until tender. Drain. Rinse with cold water until cool.

3. In very large bowl, combine all ingredients except the mayonnaise. Chill for 2 hours.

4. Shortly before serving, add mayo beginning with 1 cup and using more until salad reaches creamy consistency. Add salt and pepper to taste.

Can be stored in air-tight container in refrigerator up to 4 days. Do not allow salad in serving container to reach room temperature.

Monday, August 23rd, 2004, 11:29 am   |   Food Bites  |  RSS feed Comments and pings are currently closed.