May 24, 2021Van
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Prep time: 10 minutes
Cook time: 8 minutes
Serves: 8
My favorite Hawaiian BBQ restaurant on the mainland is Matiki Island Grill I’m crazy over their teriyaki beef ribs, I’ve even made a copycat recipe of it, at Matiki, these amazing ribs are served with salad, rice and potato mac salad. I now live thousands of miles away from Matiki, so I’ve tried to recreate the meal I used to get there (Sam’s Plate) including their potato mac salad. It’s just what you’d think, super creamy Hawaiian-style mac salad with the addition potatoes – perfect if you can’t choose between potato salad or mac salad!
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May 24, 2021Van
- Prep time: 10 minutes
- Cook time: 8 minutes
- Serves: 8
Ingredients
- 2 Pounds Russet Potatoes, peeled and cut into 1.5 inch cubes
- ½ Pound Elbow Macaroni, (8 oz)
- 1½ Cups Best Foods Mayo or Hellmann's
- ⅓ Cup Whole Milk
- 2 Teaspoons White Vinegar
- 1 Teaspoon Granulated Sugar
- 1 Small Carrot, peeled and grated fine
- 1½ Teaspoon Fine Sea Salt, divided
- ½ Teaspoon Ground Black Pepper
- ¼ Teaspoon Onion Powder
Method
- 1)
INSTANT POT: Add 4 Cups of Water into the Instant Pot then add ½ Pound Elbow Macaroni and ½ Teaspoon Fine Sea Salt, give it a quick stir. Place cubed potatoes into a steamer basket and place on top of the macaroni. Seal the Instant Pot lid and choose High Pressure for 8 Minutes. When the timer is up, immediately switch the knob to venting to release the steam. When the pin has dropped, open the lid and carefully pull the basket of potatoes out of the pot and set aside to cool and drain. Pour the macaroni into a colander to drain. Run cold water over the macaroni until it’s cool and let it drain for a few minutes.
STOVETOP: If you don’t have an Instant Pot, boil the potatoes and macaroni together in a large pot. The potatoes are done when you can easily insert a fork into them (they’ll probably be done cooking first). The macaroni needs to be boiled for 20 minutes.
- 2)
In a large bowl, add 1½ Cups Best Foods Mayo, ⅓ Cup Whole Milk, 2 Teaspoons White Vinegar, 1 Teaspoon Granulated Sugar, 1 grated Small Carrot, 1 Teaspoon Fine Sea Salt, ½ Teaspoon Ground Black Pepper, ¼ Teaspoon Onion Powder and stir to combine well. Use a fork to slightly mash the potatoes, it should be very chunky, then add to the mayo mixture. Add the cooled macaroni and stir to combine. Taste and season with more salt if needed. Refrigerate uncovered for 2 hours before serving. If you have leftovers, store in a sealed container in the fridge for up to 4 days. Enjoy!
↓ Supplies to make this recipe ↓
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