Hawaiian Bruddah Potato Mac (Macaroni) Salad
Ingredients
7 large potatoes, peeled and cubed
5 eggs
1 cup elbow macaroni
3 cups mayonnaise
1 tablespoon sherry vinegar (Optional)
1 ½ teaspoons curry powder
1 teaspoon celery seed
salt and black pepper to taste
2 cups grated carrots
1 cup frozen green peas, cooked, drained
1 small sweet onion, finely chopped
Directions
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain; refrigerate to cool.
Meanwhile, place eggs into a saucepan in a single layer and cover with water by 1 inch; cover saucepan. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop cooled eggs; set aside.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
Whisk mayonnaise, vinegar, curry powder, celery seed, salt, and black pepper together in a medium bowl until smooth; set aside.
Combine cooled potatoes, chopped eggs, macaroni, carrots, peas, and onion in a large bowl. Carefully stir in dressing; cover and refrigerate overnight.