I don’t know how Hawaiian it is, other than Hawaiians are the only ones I know of who make potato mac salad. Anyway, I made some.
[ul][li]4 yellow potatoes, peeled, cubed large, and boiled – but not boiled too much;[/li][li]1 cup elbow macaroni, boiled until tender but not mushy (i.e., more than al dente*;[/li][li]1 cup frozen peas, defrosted[/li][li]½ cup chopped yellow onion;[/li][li]3 hard-boiled eggs, chopped;[/li][li]1 Tablespoon white vinegar;[/li][li]½ teaspoon celery seeds (whatever was left in the jar);[/li][li]½ teaspoon garlic salt;[/li][li]a few shakes of garlic powder;[/li][li]2 cups Best Foods mayonnaise.[/ul][/li]I think that’s it. I wasn’t using an actual recipe.
Cool the cooked potatoes to room temperature. When the macaroni is done, drain it and let it sit in cold water until the potatoes are cool. Mix everything together except the peas, onions, and eggs. Judge the amount of mayonnaise needed. Mix, and break up the large chunks of potatoes. Fold in the peas, onions, and eggs. Sprinkle with paprika (for looks, as if I knew what I was doing), and chill.
I’m roasting a chicken tomorrow, so we’ll have potato mac salad with it.
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