Potato-Mac Salad
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Potato-Mac Salad
Recipe Number: 1137483176
Contributor: Kalani

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About 6 Russet potatoes; boiled, then peeled and diced about 1/2", and then refrigerated.

Small elbow macaroni (about 2 cups dry). Placed in salted boiling water until tender, drained, rinsed, and refrigerated

About 6 Eggs, hard boiled, peeled, then coarsely chopped and refrigerated.

About 1 small onion finely chopped

About 2 stalks of celery finely chopped

Cucumber, half of skin removed (pretty) cut in half length-wise and thinly sliced.
Mayonnaise (homemade or store bought) 1 to 1-1/2 cups, or as you like.

White or rice wine vinegar
to taste. I use about 1 or 2 Tbsp.

Sugar to taste. I use about 3 - 4 Tbsp.

Salt to taste, as you like

White pepper to taste, not too much.
Cooking Instructions
Combine the cooked and prepared potatoes, macaroni, celery and onion in a big bowl, stir carefully til evenly combined. Add eggs and stir just until combined. Add mayonnaise, vinegar, sugar, salt, and white pepper and carefully fold in until everything is evenly coated. Carefully stir in the sliced halved cucumber. Remove to storage container, cover and refrigerate 1 hour before serving.

Frozen peas which have been boiled and cooled may be used in place of the Cucumber. Homemade mayonnainse may call for much more vinegar, salt and sugar, and salt, maybe even a dash of lemon.

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