POTATO-MAC SALAD
Source: The Oregonian, Tuesday, June 15, 2004
From Francis Doo, Bamboo Grove Hawaiian Grille, Portland
Makes 6 servings
Francis Doo of Bamboo Grove Hawaiian Grille in Southwest Portland says true Hawaiian macaroni salad uses Best Foods mayonnaise, not Miracle Whip salad dressing. He also says, "The wetter, the better." If you like, dress up the basic recipe with the suggested add-ins. -- Katherine Miller
1 cup uncooked elbow macaroni
2 medium potatoes
2 cups Best Foods mayonnaise
Optional ingredients: chopped cooked bacon, hard-cooked eggs, onions, olives or celery
Salt and pepper
Cook macaroni according to package directions. Rinse under cold water, drain and refrigerate until cold, at least 1 hour.
Peel, rinse and dice potatoes in 1/2-inch cubes. Boil potatoes until tender. Remove from heat, rinse with cold water and cool.
Combine macaroni and potatoes with mayonnaise.
Stir in your choice of optional ingredients.
If salad is too dry, add more mayo. Season to taste with salt and pepper. |