Hawaiian Potato and Macaroni Salad

Hawaii is one of my favorite places, and I live like a Hawaiian while I’m here. We rent a three bedroom house on the Cook’s Bay where there’s an underwater preserve and a pod of spinner dolphins. We sit on the terrace, wait to see the dorsal fins, then jump in the water with them (I’ll have pictures for you). The house is not air conditioned, but you don’t need it here. I do cook some, because who could resist, the outdoor markets are so fabulous. When I go out, I go to the locals’ places. One of the side dishes that is so good is the (not to skimp on carbs) Potato Macaroni Salad (look below).
Just a tip about onions –
We bought some sweet onions that turned out to be not so sweet, in fact they were hot. So I sliced them up and soaked them in a combination of 2 TBSP red wine vinegar, 2 TBSP red wine and then water to cover. They turned out to be so delicious.

Hawaiian Potato and Macaroni Salad

Hawaiian Potato and Macaroni Salad

Yield: 8-10 Servings

Ingredients

  • 4 large red and/or gold potatoes, cooked and cut into cubes
  • 3 cups cooked shell or elbow macaroni
  • 1/4 cup chopped red onion
  • 2-3 green onions, chopped
  • 3 hard boiled eggs, chopped
  • 1 cup frozen peas
  • 2 celery stalks, chopped
  • 1-2 carrots, grated
  • 1-2 tsp sweet pickle relish (optional)
  • 1-1/4 to 2 cups mayonnaise
  • 1 teaspoon granulated garlic powder
  • Cayenne pepper to taste
  • Salt and pepper to taste

Instructions

  1. In a large bowl, toss together potatoes and next eight ingredients. Set aside.
  2. In a small bowl, mix mayo, garlic powder, salt and pepper. Lightly toss with potato / mac mixture.
http://www.centexcooks.com/hawaiian-potato-and-macaroni-salad/