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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (249g) Recipe makes 12 servings |
||
| Calories 454 | ||
| Calories from Fat 82 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.1g | 14% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 57mg | 19% | |
| Sodium 231mg | 9% | |
| Potassium 617mg | 17% | |
| Total Carbohydrate 78.9g | 26% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 5.7g | ||
| Protein 14.3g | 28% | |
Ingredients
- 8 cups cooked macaroni, chilled
- 3 large potatoes
- 3 eggs, hard-boiled and minced
- 1 large waimea onion, finely diced (or use Maui or other sweet onion)
- 2 stalks celery, finely diced
- 1 can tuna (optional)
- 1 cup mayonnaise (or more)
- 2 tablespoons prepared yellow mustard
- 1 large carrot, grated
- 2 cups frozen peas, defrosted in cold water and drained
- 2 tablespoons fresh lemon juice
- salt and pepper
Directions
1
Boil the whole, unpeeled potatoes in water to cover until cooked firm, not mushy.2
Add cold water to pot and let potatoes set for 15 minutes.3
Drain potatoes and peel off skins.4
Cut into 1/2-inch cubes.5
In a large bowl combine macaroni, potatoes, eggs, onion and celery and mix until blended.6
Add 1 cup mayonnaise (mixed with drained tuna, if desired) and mustard to macaroni mixture and mix gently not crushing the potatoes.7
Add more mayonnaise as needed until mixture is coated and appearance is creamy.8
Fold in grated carrot and peas.9
Add lemon juice, salt and pepper and mix gently but thoroughly.10
Flavors blend best when made and chilled a day ahead.
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Featured Reviews for This Recipe
From: A Chicken
On Aug 3, 2008
When I make this recipe I half it, & omit the potatoes. I still end up with a huge bowl. I made it for a BBQ early this summer & I've been asked to bring it for numerous other BBQs since. This one is definately a keeper.
From: Pikake21
On Oct 8, 2007
This is a great recipe, but I did change it up a little bit to fit the family's "idea" of mac salad 
I eliminated the potatoes, eggs, mustard and peas. Everything else was the same, although I did add another can of tuna and some extra mayo. The family won't stop talking about it! It turned out very well (after sitting in the fridge overnight), and was sooo super-easy to create.
From: Vitameatavegamin Girl
On Jun 24, 2007
Quadrupled this recipe (12x4= 56 servings) because I needed enough to feed 62 people and it made WAAAYYY too much, but was enjoyed by most. I would say that this recipe serves 16 to 20, not 12 as stated. This went well with Kalua Pork and white rice and tasted much better after sitting for two days. Thanks for posting.
From: Mrsvamp
On May 8, 2007
This recipes makes a lot! I used only 1 large potato. It was very good and I recommend making it a day or two before you plan on serving it because it does taste better that way.
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