Hawaiian Potato Salad
I think the big difference in a Hawaiian potato salad is all in the person making it. In general, a Hawaiian potato salad doesn’t have eggs, however, this may not always be the case. Regardless, this is a darn good potato salad recipe and I hope you enjoy it!
Ingredients
4-5 medium size russets
2 cups cooked noodles, chopped
2 cups mayonnaise
1/4 cup grated onion
1 tbsp rice vinegar
1 cup chopped fresh parsley
salt and pepper to taste
Instructions
1
Clean the potatoes and peel if necessary. I like leaving the skins on the potato. Julienne cut the potatoes as you would a french fry.
2
Place a large pot of cold water on the stove and place the prepared potatoes in the pot. Bring to a boil and cook the potatoes to al dente. They can’t be overcooked otherwise when you fold the mayonnaise mixture into the potatoes it will mash them.
3
Remove from the stove, strain and rinse under cold water to cool them down.
4
Cook the noodles (your choice) according to the package, rinse and cool. Once cooled, chop the noodles into bitesize pieces, I like to use spaghetti noodles.
5
Place the cooked and cooled potatoes and noodles in a large mixing bowl and set aside.
6
Mix together mayonnaise, grated onion, vinegar and parsley. Fold the mayonnaise mixture into the cooked potatoes and noodles.
7
Salt and pepper to taste. Cover and chill salad overnight. Serve and Enjoy!
Tags:
Chef BryanCooking with Chef BryanEggless Potato SaladHawaiian Potato SaladPotato SaladVacation Food
chefbryan
Did you drain the grated onions?