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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hawaiian Potato-Mac salad Recipe

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This recipe for Hawaiian Potato-Mac salad is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag elbow macaroni
1 cup mayonnaise (Best Foods or Hellmans - gotta be these!) add more if you like!
1-1 1/2 large onions (sweet kind is better)
2 carrots (shredded)
3 potatoes (small chunks)
4-5 hard-boiled eggs
1 teaspoon celery seed or celery salt
pepper
1 tablespoon soy sauce (soyu)
1 cup frozen peas
small can black olives, sliced
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
Da kine grinds, brudda.

 

 

 

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