Authentic Hawaiian Macaroni Salad Recipe

Ingredients

• 7 large potatoes, peeled and cubed
• 5 eggs eggs
• 1 cup elbow macaroni
• 3 cups mayonnaise
• 1 tablespoon sherry vinegar
• 1.5 teaspoons curry powder
• 1 teaspoon celery seed
• salt and black pepper to taste
• 2 cups grated carrots
• 1 small sweet onion, finely chopped
• 1 cup frozen green peas, cooked, drained

Instructions

1. Place potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low, simmering until tender yet firm, about 15 minutes. Drain and refrigerate until cool.
2. In a saucepan, arrange eggs in a single layer and cover with 1 inch of water; cover the saucepan. Bring to a boil, then remove from heat and let stand in hot water for 15 minutes. Remove eggs, cool under cold running water, and peel. Chop the cooled eggs and set aside.
3. Bring a large pot of lightly salted water to a boil. Add elbow macaroni and cook, stirring occasionally, until al dente, about 8 minutes. Drain in a colander and rinse with cold water.
4. In a medium bowl, whisk together mayonnaise, vinegar, curry powder, celery seeds, salt, and black pepper until smooth. Set aside.
5. In a large bowl, combine cooled potatoes, chopped eggs, macaroni, carrots, onion, and peas. Gently stir in the dressing. Cover and refrigerate for at least 8 hours, or preferably overnight.

Nutrition

• Calories: 387 kcal
• Fat Content: 28 g
• Fiber Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 346 mg
• Protein Content: 6 g
• Cholesterol Content: 59 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g