Hawaiian Bruddah Potato Mac (Macaroni) Salad Tarifi

Malzemeler

• 5 eggs7 large potatoes, peeled and cubed1 cup elbow macaroni3 cups mayonnaise1 tablespoon sherry vinegar1.5 teaspoons curry powder1 teaspoon celery seedsalt and black pepper to taste2 cups grated carrots1 cup frozen green peas, cooked, drained1 small sweet onion, finely chopped

Hazırlanışı

1. Place eggs into a saucepan in a single layer and fill with water to cover eggs by 1-inch. Cover the saucepan and bring water to a boil over high heat. Once water boils, remove the pan from heat and let eggs stand in hot water for 15 minutes. Pour out hot water, then cool eggs under cold running water in the sink. Peel and chop cooled eggs; set aside.
2. 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.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
4. Whisk together mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a medium bowl until smooth; set aside.
5. Combine cooled potatoes, macaroni, chopped eggs, carrots, peas, and onion in a large bowl. Carefully stir in dressing; cover and refrigerate overnight.

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