Potato Macaroni Salad
Happy Easter, everyone!!!!
Weston and I just came home a week at The Grand Wailea on Maui, and we traveled as we always do – in pursuit of food. I had heard of the best plate lunches, and came across a restaurant called Da Kitchen that was located in Kihei. Since we were staying in Wailea, we decided to try it, and let me tell you, it did not disappoint!
This is my best possible interpretation of their double carb potato macaroni salad!
- 1.5 lb. red potatoes
- 1 cup elbow macaroni-dry
- 1 carrot, shredded
- 1 stalk of celery, finely chopped
- 2 green onions, finely chopped
- 2 hard boiled eggs, coarsely chopped
- 5 small sweet pickles, coarsely chopped
- Salt and pepper to taste
- 1-1/4 cup mayonnaise
- 1/2 cup Italian dressing
- 2 tablespoon of pickle juice
- 1 teaspoon of dijon mustard
- 1 tablespoon of whole grin mustard
- A bit of dill weed (optional)
Cook potatoes the night before, drain thoroughly, and chill in the refrigerator overnight. The next day, cut the potatos into cubes (don’t do it when they are still warm, or they will crumble).
Cook the macaroni according to the package directions, and rinse it in cold water to cool it and prevent it from sticking together. Drain thoroughly to remove all the water.
Mix the dressing in a small bowl and set aside. Gently mix the potatoes and macaroni with the remaining ingredients, and stir in the dressing.