You know what potato salad is, but if you're not from Hawaii, you're wondering what the heck the "Mac" is?
It's short for macaroni, the common elbow type. Yes, there is stand-alone mac salad, but not in my house made by me! My theory is that potatoes have more nutrition than macaroni when eaten as a salad. And my potatoes were threatening to develop eyes, so they definitely needed rescuing!
They were lovely, small Yukon Gold potatoes, which I cut up into 1/2 inch dice, covered with water and nuked in the microwave lightly covered until tender. I drained them - saved the water for soup! - and put them in the refrigerator to cool.
Instead of elbow macaroni, I cooked some ditalini - short tubes about 1/4 to 3/8 inch long - but I also like another tubular pasta that is 1/3 the diameter of elbows, but a bit longer. I do not know what this is called - when I see it, I'll buy it! I drained the pasta and also put this in the refrigerator to cool. At this point, I had about a cup and a half each of potatoes and mac.
I peeled 2 hard-boiled eggs and put the DH to work mashing them lightly. I finely chopped 1/4 cup sweet onion and 1/4 cup carrot and added them to the eggs. By this time, the potatoes and mac were cool, and they were mixed in with salt, pepper and just enough mayonnaise to hold it all together. I like the Japanese-style mac salad, which uses that skinnier pasta and less mayo, so what mayo there is is not really visible. But you can taste it.
We ate this as our starch - and it IS starchy! I think I make it once a year? Along with this, we had the Panch Phoran Yam Soup, and some sweet, sweet juicy cantaloupe - so we saved the meal with lots of fiber and beta carotene.
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