Hawaiian Bruddah Potato Mac Macaroni Salad Recipes

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.

Steps:

• Boil the noodles, potatoes, and eggs separately.
• Drain when cooked through and cool.
• In a large bowl, put noodles and cubed potatoes and add mayo to consistency you like.
• Thinly slice the onion.
• Shred the carrots and add both to bowl.
• Slice hard boiled eggs and add to bowl.
• You can use celery (thinly sliced) or the celery seed for a milder celery taste - add to mixture.
• Add the soyu sauce and pepper to taste and mix well.
• Add the peas and gently mix.
• Put black olives on top.
• You may need to add more mayo and/or soyu the next day - its always better the next day.
• Enjoy and Aloha.

Steps:

• DIRECTIONS: 1. 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. 2. 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. 3. 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. 4. 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.

Steps:

• Cook macaroni till tender.
• Add grated carrots, mayonnaise, and milk till well coated. Salt & Pepper to taste. Use more mayonnaise if needed.
• Chill in refrigerator.
• When ready to serve, add more mayonnaise to keep salad from drying out.

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.