Creamy and velvety, this macaroni salad is a staple side dish of the Hawaiian plate lunch.
Ingredients:
8 cups water
8 ounces uncooked elbow macaroni
3 tablespoons kosher salt, divided
2 medium-size russet potatoes, peeled and cut into 1/2-inch cubes
2 cups mayonnaise
4 hard-boiled eggs, peeled and roughly chopped
1 medium carrot, shredded on large holes of box grater (about 1/2 cup)
1 1/2 teaspoons garlic salt
1 teaspoon black pepper, plus more for serving
Directions:
Bring 8 cups water to a boil in a medium saucepan over high. Stir in macaroni and 2 tablespoons kosher salt. Cook until noodles are very tender but not breaking apart, about 2 minutes longer than package instructions. Drain macaroni in a colander, and rinse under cold water. Set colander over a large bowl; cover and let drain in refrigerator at least 2 hours.
Combine potatoes and remaining 1 tablespoon kosher salt in a medium saucepan; add cold water to cover by 1 inch. Bring to a boil; reduce heat to medium, and simmer until tender, about 10 minutes. Drain potatoes, and set aside.
Stir together mayonnaise, eggs, carrot, garlic salt, and pepper in a large bowl; fold in potatoes and macaroni. Chill until ready to serve. Serve with additional pepper.
