About
When your schedule doesn't allow you time to take a trip to the Big Island and your tropical cravings won't subside, the next best thing is whipping up a big bowl of this Aloha Potato Salad! Perfect for pool parties and lunch spreads alike, this chunky, creamy, tender potato and bouncy pasta-filled dish brings you flavor and fulfillment no matter where you are! So, grab your lei and a pair of flip flops and turn any day into a vacation with Aloha Potato Salad!
Ingredients
- 6-8 medium Yukon gold potatoes, washed and cut into 1/4-inch chunks
- 1/2 cup macaroni noodles
- 3 eggs
- 1 cup frozen peas
- 2 stalks celery, diced
- 1/2 yellow onion, diced
- 1/2 English cucumber, diced
- 1 large carrot, finely shredded
- 3 stalks green onion, finely shredded
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 tablespoons rice wine vinegar
- kosher salt, to taste
- black pepper, to taste
Directions
Step 1 -Place the potatoes in a large bowl of cold water to remove the excess starch.
Step 2 -In a large pot of boiling salted water, cook the macaroni to al dente according to the package directions.
Step 3 -Strain the macaroni and reserve the water in the pot.
Step 4 -Let the macaroni cool to room temperature.
Step 5 -Return the water to a boil, gently add the eggs, and cook until they are hard-boiled, about 11 minutes.
Step 6 -Use a slotted spoon to carefully transfer the eggs to a bowl to cool to room temperature.
Step 7 -Return the water to a boil, add the potatoes, and cook until they're easily pierced by a knife, about 10-15 minutes.
Step 8 -Add the peas to the potatoes 1 minute before the potatoes are done.
Step 9 -Strain the potato mixture and place it in a bowl to cool to room temperature. If needed, place the bowl in the fridge to speed up the cooling process.
Step 10 -Add the celery, the onion, the cucumber, the carrot, and the green onions to a large bowl and toss to combine.
Step 11 -Discard the shells from the hard-boiled eggs and dice the yolks and whites.
Step 12 -In another bowl, add the mayonnaise, the mustard, the sugar, the sesame oil, the rice wine vinegar, the salt, and the pepper.
Step 13 -Add the cooled macaroni, the cooled potato mixture, and the cooled diced eggs to the veggie mixture and toss to combine.
Step 14 -Pour the dressing on top of the salad mixture and stir to thoroughly coat.
Step 15 -Give the salad a taste and adjust the seasoning accordingly.
Step 16 -Cover the salad and refrigerate for at least 30 minutes and up to 24 hours.
Step 17 -Serve.
