Da Kine Macaroni Salad
"This is a salad that aaccompanies meat and rice on plate lunches. Accoring to "Kona on My Plate.Hawaiins prefer Best Foods mayonnaise as their cholesterol-delivery system of choice."
- Ready In:
- 12hrs 20mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 8 cups cooked macaroni, chilled
- 3 large potatoes
- 3 eggs, hard-boiled and minced
- 1 large waimea onion, finely diced (or use Maui or other sweet onion)
- 2 stalks celery, finely diced
- 1 can tuna (optional)
- 1 cup mayonnaise (or more)
- 2 tablespoons prepared yellow mustard
- 1 large carrot, grated
- 2 cups frozen peas, defrosted in cold water and drained
- 2 tablespoons fresh lemon juice
- salt and pepper
directions
- Boil the whole, unpeeled potatoes in water to cover until cooked firm, not mushy.
- Add cold water to pot and let potatoes set for 15 minutes.
- Drain potatoes and peel off skins.
- Cut into 1/2-inch cubes.
- In a large bowl combine macaroni, potatoes, eggs, onion and celery and mix until blended.
- Add 1 cup mayonnaise (mixed with drained tuna, if desired) and mustard to macaroni mixture and mix gently not crushing the potatoes.
- Add more mayonnaise as needed until mixture is coated and appearance is creamy.
- Fold in grated carrot and peas.
- Add lemon juice, salt and pepper and mix gently but thoroughly.
- Flavors blend best when made and chilled a day ahead.
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Reviews
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I made this recipe this afternoon for dinner with luau pork tomorrow. Tasted it, and quess what<br/>we had for supper! Maybe I'm hungry for summer but this just absolutely did it for me. I can't image how it could possible be better when the flavors mingle. Thanks for my new go to macaroni salad recipe! I omitted the tuna, personal preference. I can hardly wait to try it tomorrow. It was supper with a piece of homemade bread, don't tell the carb police! tehe! -
This was very tasty! I made the recipe exactly, only quartered at the warnings of huge batches in the reviews - I still got a medium-sized bowl filled to the top with macaroni goodness! Thanks so much for sharing this!
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When I make this recipe I half it, & omit the potatoes. I still end up with a huge bowl. I made it for a BBQ early this summer & I've been asked to bring it for numerous other BBQs since. This one is definately a keeper. -
This is a great recipe, but I did change it up a little bit to fit the family's "idea" of mac salad :) I eliminated the potatoes, eggs, mustard and peas. Everything else was the same, although I did add another can of tuna and some extra mayo. The family won't stop talking about it! It turned out very well (after sitting in the fridge overnight), and was sooo super-easy to create. -
Quadrupled this recipe (12x4= 56 servings) because I needed enough to feed 62 people and it made WAAAYYY too much, but was enjoyed by most. I would say that this recipe serves 16 to 20, not 12 as stated. This went well with Kalua Pork and white rice and tasted much better after sitting for two days. Thanks for posting.
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RECIPE SUBMITTED BY
BeckyF
Las Vegas, Nevada
My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.
