When your schedule doesn’t allow you time to take a trip to the Big Island and your tropical cravings won’t subside, the next best thing is whipping up a big bowl of this Aloha Potato Salad! Perfect for pool parties and lunch spreads alike, this chunky, creamy, tender potato and bouncy pasta-filled dish brings you flavor and fulfillment no matter where you are! So, grab your lei and a pair of flip flops and turn any day into a vacation with Aloha Potato Salad!
Ingredients
- 6-8 medium Yukon gold potatoes, washed and cut into 1/4-inch chunks
- 1/2 cup macaroni noodles
- 3 eggs
- 1 cup frozen peas
- 2 stalks celery, diced
- 1/2 yellow onion, diced
- 1/2 English cucumber, diced
- 1 large carrot, finely shredded
- 3 stalks green onion, finely shredded
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 tablespoons rice wine vinegar
- kosher salt, to taste
- black pepper, to taste
Directions
Step 1 –Place the potatoes in a large bowl of cold water to remove the excess starch.
Step 2 –In a large pot of boiling salted water, cook the macaroni to al dente according to the package directions.
Step 3 –Strain the macaroni and reserve the water in the pot.
Step 4 –Let the macaroni cool to room temperature.
Step 5 –Return the water to a boil, gently add the eggs, and cook until they are hard-boiled, about 11 minutes.
Step 6 –Use a slotted spoon to carefully transfer the eggs to a bowl to cool to room temperature.
Step 7 –Return the water to a boil, add the potatoes, and cook until they’re easily pierced by a knife, about 10-15 minutes.
Step 8 –Add the peas to the potatoes 1 minute before the potatoes are done.
Step 9 –Strain the potato mixture and place it in a bowl to cool to room temperature. If needed, place the bowl in the fridge to speed up the cooling process.
Step 10 –Add the celery, the onion, the cucumber, the carrot, and the green onions to a large bowl and toss to combine.
Step 11 –Discard the shells from the hard-boiled eggs and dice the yolks and whites.
Step 12 –In another bowl, add the mayonnaise, the mustard, the sugar, the sesame oil, the rice wine vinegar, the salt, and the pepper.
Step 13 –Add the cooled macaroni, the cooled potato mixture, and the cooled diced eggs to the veggie mixture and toss to combine.
Step 14 –Pour the dressing on top of the salad mixture and stir to thoroughly coat.
Step 15 –Give the salad a taste and adjust the seasoning accordingly.
Step 16 –Cover the salad and refrigerate for at least 30 minutes and up to 24 hours.
Step 17 –Serve.
