Monday, March 25, 2013

Tutu's Macaroni and Potato Salad - Caity

This is Tutu’s way (the best way!) of making a very standard dish in Hawaii.  Every picnic must have it; every plate lunch you buy has at least one scoop of it.  I think most versions use just macaroni, but this is so much more delicious and interesting.  As with most of Tutu’s recipes, she teaches you how to make it rather than giving you specific amounts—you’ll figure out how you like it.  

When we would visit our family in Hawaii my mom always wanted to have a family picnic on her last night home, and Tutu was always nice enough to do it—usually at Ala Moana Beach Park over on the Magic Island-side where the cousins could swim in the shallow water and throw sand at each other, and she almost always made this salad.  It is best served with grilled Asian-style meats (like Kalbi Short Ribs or Kalua Pig!), rice, Tutu's Cucumber Kim Chee, Hawaiian-kind juice or soda—just before sunset on a beach in Hawaii with your family.  

Two years ago: Paprika Shrimp Pasta

what you'll need:

1/2 lb cooked macaroni noodles
1 medium-sized new potato (red or yellow), peeled, boiled and cubed
1 stalk of celery, thinly sliced
1/4 cucumber, very thinly sliced, salted for a while, rinsed and squeezed a bit to remove excess water
1/2 carrot, finely shredded
1/2 Tbsp finely minced onion
1/2 to 3/4 cup Best Foods Brands Mayonnaise 
1 small can of crabmeat (optional), substitute for potatoes if using

Mix together ingredients and adjust seasonings to taste. Enjoy! 

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