Kono’s Hawaiian Macaroni Potato Salad

There is nothing neutral about Hawaiian Macaroni Salad. You either love it (can’t get enough) or hate it (won’t touch it) and it usually isn’t eaten alone, it’s meant to clean your palate.

I know that I shouldn’t put mayonnaise laced dressing and clean your palate together in the same sentence-but it’s true! 

Most Hawaiian macaroni salads add straight mayonnaise, salt, pepper and sometimes… a pinch of sugar – I’m not a fan, but I know that many are. What I am a fan of is my husband’s dressing.

Kono’s macaroni salad dressing is flavorful, yet subtle (as it should be) adding a pinch of this and a splash of that. His mystery ingredient is essential – yet, unless told – completely undetectable.

Macaroni salad is intended as an accompaniment to the Plate Lunch –

So if you need something to go with your macaroni salad. How about...

Beef Stew

Hamburger Steak

Chili

Adobo

Curry

ShoyuChicken

the list is endless. 

My notes to you…

The trick to making Hawaiian macaroni salad is first to have an awesome dressing and second, to add the dressing in two stages.

Always overcook your macaroni when making a cold salad. Cook for 2 -3 minutes more than the package recommends. This keeps the pasta soft and ready to absorb the dressing and don’t worry… it won’t get mushy. I cook mine for 11 min.

Make the dressing in a 4 c. measuring cup – add milk first (to the 1 cup line), then add mayonnaise (to the 3 cup line), then the rest of the ingredients. Measuring this way makes it so you don’t have to pull out your small measuring cups for the mayonnaise. I prefer whole milk, but use what suits your taste.

Kono’s dressing works well with any type of pasta or potato salad. One of my variations is Potato Spaghetti salad – substitute the macaroni for spaghetti (broken into 2-3 inch pieces) and be sure to add the hard boiled eggs. This is one of my family's favs.

I use different potatoes for different results and often a combo depending on what I have.

Red Skins - waxy/will hold its shape

Russets - creamy/will turn into mash if over cooked

Yukon Gold – is what a red skin and russet would be if they were one potato

If you’re wondering what the mystery ingredient is… its Worcestershire. I prefer L&P, but use what suits your taste.

Because my family keeps shrinking my recipes do too. At the bottom of the post I have a 1/2 Batch Recipe that is the perfect size for my husband and I.

 

1st Dress - looks to wet, but it's not.

2nd Dress - sticky enough to scoop.

Kono’s Hawaiian Potato Mac Salad

1/2 pound elbow macaroni (2 cups) – cook for 11 min.

2 med. potatoes, cubed small – cook for 7 min.

1/2 cup frozen peas, rinsed under hot tap water to thaw

2 hard boiled eggs, chopped small (optional)

DRESSING

Makes 3 cups of dressing

2 cups mayonnaise

1 cup milk

1/2 tsp. sugar

1 1/2 tsp. kosher salt

1 tsp. black pepper

1/2 tsp. white pepper

1/4 tsp. Worcestershire

Make dressing and refrigerate for an hour, overnight is best (the dressing will thicken and smooth out as it chills). See note for measuring.

Cook eggs if using. See my post on cooking hard boiled eggs

Bring a pot of salted water to a boil. Cook potatoes for about 7 min. or until cooked through. Scoop out potatoes out with a slotted spoon and set aside. To the same pot add macaroni and cook for 11 min. Drain and rinse with cold water.

Place drained macaroni, potatoes, peas and eggs in a large mixing bowl.  Add 2 cups of dressing and mix to blend. (It will look like way too much dressing, but it’s not) Cover and let sit in the fridge for at least an hour, overnight is best.

After the mac salad has had a chance to chill out, It will have absorbed most of the dressing and look dry. Add the last cup of dressing to the macaroni and mix to blend.

If you leave out the potatoes and/or eggs, hold back some of the dressing on the second dress or your salad will be too wet.

1/2 Batch

Kono’s Hawaiian Potato Mac Salad

1 cup macaroni (cook for 11 min. in boiling water)

1 med potato, cubed small (cook for 7 min. in boiling water)

1/4 cup frozen peas, rinsed under hot tap water to thaw

1 hard boiled egg (optional)

DRESSING

1 cup mayonnaise

1/2 cup milk

1/4 tsp. sugar

3/4 tsp. kosher salt

1/2 tsp. black pepper

1/4 tsp. white pepper

1/8 tsp. Worcestershire

See instructions on full recipe.