Elegant in taste and presentation while being easy to prepare. When friends and family join us for supper, we frequently ask for this stuffed chicken breast.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 50 mins |
| Servings: | 20 |
Ingredients
- 5 eggs
- 7 large potatoes, peeled and cubed
- 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
Instructions
- Place eggs into a saucepan in a single layer and fill with water to cover eggs by 1-inch. Cover the saucepan and bring water to a boil over high heat. Once water boils, remove the pan from heat and let eggs stand in hot water for 15 minutes. Pour out hot water, then cool eggs under cold running water in the sink. Peel and chop cooled eggs; set aside.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
- Whisk together mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a medium bowl until smooth; set aside.
- Combine cooled potatoes, macaroni, chopped eggs, carrots, peas, and onion in a large bowl. Carefully stir in dressing; cover and refrigerate overnight.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 346 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
A mix of 3 salads! Made this for a Hawaiian potluck and my coworkers loved it. Potato, macaroni & egg salad. So good!
I did cut the curry a little but dis recipe is da bomb! Everyone in Ewa Beach says so!
Yum! Righteous Aloha spirit! I’ve tried to capture this mac salad served on every plate since moving back to the mainland. Finally!!!! Not usually a fan of curry but went for it anyways. Obviously, it was the missing component! I omitted potatoes, and added finely diced celery because I was out of the celery seed. Can’t wait to serve with the kalua pork for Sunday dinner! Trip down memory lane! Mahalo!!!!
This is one of the most requested dishes I make from my dad and it doesn’t last long!
After just being on Maui & having had this amazing dish a time or two (many!), I had high hopes when I found this recipe, but am somewhat disappointed. This isn’t at all the “traditional” way the locals make it. My review is based off of the original recipe posted- something is very off and it starts with the curry powder. I love curry, but there is WAY too much in this. It is entirely overwhelming, to where that is all you can smell or really taste. I feel like it almost ruined it. And, the amount of macaroni is scarce. The traditional version has a slight sweetness to it, but the perfect amount of tang. This didn’t have either. I ended up doctoring the entire thing, because it just didn’t taste good as written. To salvage: add in 1 more boiled egg. Increase macaroni to double. Substitute 1/2 of the curry powder with garlic powder. Make SURE you use sweet onion. Double amount of sherry. Use Miracle Whip instead of mayo. Then, I added in 2-3 Tablespoons of yellow mustard and some diced cheddar cheese to soak up some of the overdone curry powder. It made it decent, with the additions & doctoring. But, if you are looking for the traditional, popular version, this isn’t it.
TRUE AUTHENTIC TASTE! If you are having a pot luck then make this the night before and allow for the flavors to marinate. The curry is the right amount of flavoring. Probably my favorite potato salad recipe!
Everyone loved this! So good. Made half the recipe, feed 10 adults with small amount of leftovers
I made this for our luau bbq and it was a huge hit- I did use apple cider vinegar instead of sherry and I do the curry, salt and pepper to taste but other than that I follow it to the spot and it’s great! Since I made it I’ve been asked to make it a few times over !
Basically halved the recipe because as listed it makes 20 servings. Only used three potatoes and four eggs but all the pasta. Used salad macaroni and about 2/3 of a Sweet Vidalia Onion. I thought it was about right but wife said it was a little heavy on the onion. Used a full Tbsp. curry powder but there was no hint of curry in the salad. Sliced the potatoes into 1/2” slices before cooking so I could better control the texture; then diced them into 1/2” cubes with a dicer. I’ll make this again. Next time I’ll use more curry.
We love this Bruddah’s mac potato salad! No changes, no additions or deletions, made as written except for scaling down to 4 servings for the 2 of us. Do try this recipe for a new twist on potato mac salad!
Great tasting salad. I don’t add the peas and double the macaroni. It’s been a favorite at the potlucks. I’ve been told that some of the varieties had tuna in it but haven’t tried it yet.
This is “broke da mouth” great potato salad. I made if for a party dinner last night and it was a hit. Everybody asked abut the one ingredient they could not identify easily, curry powder. I also made a second serving with sliced olives in it, which was applauded as well. Thanks Tui, I enjoyed 3 scoop Bruddah Potato Mac Salad, and more today with leftovers. Oh, I did expand the elbow noodles to 2 cups since we were feeding 12, and that worked out great. Mahalo for dakine ono grinds Bruddah Tui. Kaweka.
Our family’s favorite potato salad recipe. So ono! We use about half the mayo but otherwise follow the recipe.
This is delicious! It was a big hit at a work potluck. I skipped the sherry vinegar because I didn’t have it so I don’t know how that would have changed it. My husband doesn’t typically like curry, but he loved this. Will definitely make again. Well done.
I made mine and used pickle juice (3 TBS) in place of the sherry vinegar, extra noodles for my family,
I halved the recipe and it was amazing. Half made enough for 6 good sized servings for me. I didn’t have celery seed so I used cumin seeds. I thought the amount of curry was great. Made kalua slow cooker pork and Hawaiian sweet bread.
I made this for a Hawaiian bar b q. Everyone commented that they loved it. I did not have curry powder, so used spicy brown mustard instead.
Easy and tasty!
Tripled the macaroni. Was ono!
Just made this recipe. In a word–Awesome! Made a half recipe and followed it except for a couple of things I didn’t have–substituted white wine vinegar for the sherry vinegar and since I didn’t have any celery seeds, added 1 chopped rib of celery and 1/4 tsp. of celery salt for the salt. Oh, yeah, upped the pasta to 1 cup–used medium shells, no elbows on hand; reduced mayo by 1/4 c., tossed in peas still frozen. Tastes great freshly made; but I can’t wait to taste it tomorrow after all the flavors have had a chance to meld together. Will definitely make again many times and am eager to serve with several Hawaiian dishes for a wonderful meal. Excellent, Bruddah! Couldn’t wait to make it since the moment I read the recipe. Aloha from California! Update: Only been in the fridge about 1-1/2 hours, already scarfed about half of it. Hurry up tomorrow or there won’t be any left to eat.
This reminds me of Hawaii. Since I made a lot less, mine was slightly different, but still Hawaii. Da Kine!