Zeph's Wife's Note:
Can't have a plate lunch in Hawaii without this salad. Potatoes make it very hardy and the peas, carrots and olives give it a nice color. Best Foods or Hellmans Mayo is the only kind we use.
My Private Note
Units: US | Metric
- 12 ounces elbow macaroni (one lrg. bag, not sure of oz.)
- 1 cup mayonnaise (Best Foods or Hellmans)
- 1 -1 1/2 large onion (sweet kind is better)
- 2 carrots (shredded)
- 3 potatoes (small chunks)
- 4 -5 hard-boiled eggs
- 1 teaspoon celery seeds or 1 teaspoon celery salt
- 1 tablespoon soy sauce
- 1 cup frozen peas
- 1 ounce black olives, sliced (small can, not sure of oz.)
- 1Boil the noodles, potatoes, and eggs separately.
- 2Drain when cooked through and cool.
- 3In a large bowl, put noodles and cubed potatoes and add mayo to consistency you like.
- 4Thinly slice the onion.
- 5Shred the carrots and add both to bowl.
- 6Slice hard boiled eggs and add to bowl.
- 7You can use celery (thinly sliced) or the celery seed for a milder celery taste - add to mixture.
- 8Add the soyu sauce and pepper to taste and mix well.
- 9Add the peas and gently mix.
- 10Put black olives on top.
- 11You may need to add more mayo and/or soyu the next day - its always better the next day.
- 12Enjoy and Aloha.
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Nutritional Facts for Hawaiian Macaroni (And Potato) Salad
Serving Size: 1 (157 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 278.2
- Calories from Fat 82
- Total Fat 9.1 g
- Saturated Fat 1.6 g
- Cholesterol 75.7 mg
- Sodium 290.1 mg
- Total Carbohydrate 40.9 g
- Dietary Fiber 3.2 g
- Sugars 4.0 g
- Protein 8.3 g