Best Potato Macaroni Salad Recipes

HAWAIIAN BRUDDAH POTATO MAC (MACARONI) SALAD

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.

MOM'S MACARONI AND POTATO SALAD

Steps:

• Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
• Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
• Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.

HAWAIIAN ISLAND DRIVE-IN STYLE MACARONI / POTATO SALAD

Steps:

• Cook pasta, eggs, potatoes individually and let cool.
• Add all of the above ingredients in very large pot/bowl and toss together.
• Cover and referidgerate overnight to let the flavors meld together.
• Enjoy.

HAWAIIAN MACARONI (AND POTATO) SALAD

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.

HAWAIIAN POTATO AND MACARONI SALAD

Steps:

• 1. In large bowl, toss together potatoes and next 8 ingredients; set aside.
• 2. In small bowl, mix mayo, cider vinegar, sugar, garlic powder, salt & pepper, and cayenne if desired.
• 3. Lightly toss with the potato and macaroni mixture.
• 4. Refrigerate over night,or for a minimum of 4 hours. Taste, and adjust seasoning if needed. Some brands of mayonnaise will seem to soak into the potatoes and macaroni overnight, so be prepared to make up another batch of the sauce if it seems too dry after refrigeration, so adjust as needed.

MACARONI AND POTATO SALAD

Steps:

• Place potatoes in a small stockpot, and cover with cold salted water. Place over high heat, and bring to a boil. Reduce heat to medium high, and gently boil the potatoes until fork-tender, about 7 minutes. Drain in a colander, and set aside in a large bowl to cool.
• Fill a small saucepan with salted water, and bring to a boil. Add the snap peas, and cook until bright green, about 30 seconds. Drain, and transfer peas to a bowl of ice water until cool. Drain again, slice peapods in half crosswise diagonally, and add to potatoes along with cooked macaroni.
• In a large skillet, cook bacon until all the fat is rendered out and bacon is very crisp. Remove bacon from skillet, and set aside to drain on paper towels. When bacon is cool, crumble, and add three-quarters of it to potato mixture; set aside remaining bacon.
• In a medium mixing bowl, whisk together mayonnaise, sour cream, vinegar, remaining 1/2 teaspoon salt, and pepper. Pour the dressing over potato mixture, add mint, and toss to combine. Transfer macaroni-and-potato salad to a serving dish, sprinkle top with remaining bacon, and serve immediately, or cover and store in the refrigerator until ready to serve.

E-Z POTATO, EGG AND MACARONI SALAD

Steps:

• Put in the Microwave the 7 potatoes and cook until done.
• In a small mixing bowl combine yellow mustard, sweet onion, vinegar, and salad dressing.
• Chop eggs.
• Take potatoes out of microwave and peel and cut up.
• Add all ingredients into a larger mixing bowl and toss.
• Put in refrigerator for about an hour then serve.

KITTENCAL'S RANCH POTATO SALAD OR MACARONI SALAD

Steps:

• In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.
• In a small bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder (if using) mix well then add to macaroni mixture; toss to coat then season with salt and pepper.
• Add in chopped yum yum pickles if using; mix to combine.
• Season with more salt and black pepper to taste.
• Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better!).
• Delicious!

POTATO MACARONI SALAD

Steps:

• Peel and cube potatoes. Boil until done. Set aside.
• Cook macaroni according to package directions.
• Combine all ingredients.
• Refrigerate.

BEST EVER POTATO & MACARONI SALAD DRESSING

Steps:

• In a Med heavy saucepan mix together the eggs, vinegar & sugar Cook & stir till thick, Stir constantly as the eggs will become like scrambled eggs, this is a no no
• Remove from heat add the mustard, allow to cool a bit Add the miracle whip & Mayo Mix with your favorite potato or Macaroni salad YUM YUM

HAWAIIAN PLATE LUNCH MACARONI POTATO SALAD -- THE REAL DEAL

Steps:

• Cook macaroni according to package directions; drain.
• Separate egg yolks from egg whites.
• In a small bowl, mash yolks and chill.
• Chop egg whites; put into a large bowl with macaroni and potatoes.
• Stir in salt and vinegar; chill overnight.
• Add egg yolks and remaining ingredients; gently mix into macaroni mixture.
• Chill.

POTATO AND MACARONI SALAD FOR 150 PEOPLE

Steps:

• Prep all the ingredients and mix with chilled dressing.