How to make Hawaiian Potato Salad

This Hawaiian potato salad is perfect for mainland barbecue.

The subtle sweet taste, the hint of sesame oil and the bright vegetables of Hawaiian potato salad will take you straight to the state of Olaha. This recipe uses crispy vegetables and creamy dressing to make an otherwise unusual side dish the star of the show!

What is Hawaii Potato Salad made of?

If you’ve heard of the “mac salad”, the Hawaiian staple plate lunch side, this potato salad is like your cousin, marrying the best classic macaroni salad with potato starch. Hawaiian potato salad is made from potatoes, macaroni noodles, hard boiled eggs and chopped carrots.

Like any family recipe, the spices, vegetables and ingredients are different from each dish. But a common thread in people’s home-made Hawaiian potato salads is lightly sweetening the mayo with sugar. The use of QP brand mayonnaise also adds an excellent amami flavor to balance the flavors.

How to make Hawaiian Potato Salad

Ingredients

  • 6-8 medium sized Yukon gold potatoes
  • 1/2 cup macaroni noodles
  • 3 chopped hard boiled eggs
  • 1 large carrot
  • 2 stalks celery
  • 1/2 English cucumber.
  • 1/2 yellow onion
  • 3 stalks of green onion
  • 1 cup frozen peas
  • 1/2 cup mayonnaise (QP preferred)
  • 1 tablespoon dijon mustard
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 3 tablespoons rice wine vinegar
  • Kosher salt
  • Black paper

Editor’s advice: You can find Kewpie on the Asian market or on Amazon, or make Japanese mayonnaise at home.

Instructions

Step 1: Cook the pasta.

Bring a large pot of water to boil. Cook 1/2 cup macaroni noodles until tender, about 6-7 minutes. Check the noodles, preserve the water so you can boil your potatoes, peas and eggs in the same water. Allow the noodles to cool to room temperature.

Step 2: Boil the eggs.

Return the water to a boil and slowly add the eggs to the water. Set timers for 11 minutes and let them boil hard. Carefully remove the eggs from the chopped spoon and place in a bowl to cool to room temperature.

Step 3: Cook the potatoes.

Megan Berry for home flavor

Prepare the potatoes by scrubbing them well, then cut them into 1/4 inch pieces so that all the pieces are even. Place in a bowl of cold water to remove excess starch. Once you return the large pot of water to the boil, add the potatoes, let them cook for about 10-15 minutes until they are soft (insert a knife that is easily pierced and comes out clean).

One minute before the potatoes are cooked, add the frozen peas to the potatoes, then strain them together to allow them to cool to room temperature. Make sure that the potatoes have cooled completely before mixing with any of the ingredients. You can even refrigerate potatoes and peas to cool when preparing vegetables.

Step 4: Chop the remaining vegetables.

Separate the chopped vegetables into piles in a bowl.

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As soon as the noodles, potatoes, eggs and peas have cooled, wash the remaining vegetables and cut the celery, onion and cucumber into small cubes. Finely chop the carrots and finely slice the green onions. Put in a large bowl. Remove the egg shells and give them a sharp dice to break up the yolks and whites.

Step 5: Make the dressing

Combine unmixed ingredients in a bowl to make Hawaiian potato salad.

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Add mayonnaise, sugar, sesame oil, rice wine, vinegar, mustard and salt and pepper to taste.

Step 6: Toss the salad together.

Turn off the mixed ingredients for the Hawaiian potato salad.

Megan Berry for home flavor

Return your chilled macaroni, potatoes, eggs and peas and place in a bowl with the chopped vegetables. Top up your dressing and shake well to coat the ingredients. Give it a taste and adjust the spice accordingly. Refrigerate for at least 30 minutes (or up to 24 hours) before serving.

Editor’s advice: It’s tempting to dig right in, but give the flavors at least 30 minutes to come together.

Tips for making Hawaiian potato salad

Do I need to use Kewpie Mayo?

No, but if you have access to Japanese Mayo, this would be a great recipe for it. Its imaginative flavor and creaminess add to it. oomph To make this potato salad unique.

Can you make aerial potato salad ahead of time?

Yes! This is a great makeup dish because it is best served cold. Just keep it in an airtight container in the refrigerator. You may also decide to skip cucumbers, which are high in water, to prevent them from overeating prematurely.

How should you store Hawaiian potato salad?

Like any other fruit salad, we recommend keeping the Hawaiian potato salad cool until served. If you’re meeting for a picnic, take it to the cooler with an ice pack – and don’t leave it out too long on a hot day. Keep it covered, shaded and cool.

If your potato salad hasn’t been brought out, you should enjoy keeping it in an airtight container and refrigerating for up to 3 days.

What can you offer with Hawaiian potato salad?

Hawaiian potato salad is great with many dishes such as Hawaiian pineapple chicken, pork, burgers and dinner rolls or as part of a good summer spread. It’s also a great addition to other important Hawaiian meals, such as Spam Mayobi or Plate Lunch.

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