free from gluten and the top 8 food allergens
Hawaiian style potato-mac salad is the perfect side dish that adds aloha to any plate.
With potato-mac salad all you need is 2 scoops white rice and your favorite protein for the perfect plate lunch.
We first developed this recipe for the Spring 2017 issue of Allergic Living, so not to worry, we’ve skipped the dairy, eggs, and wheat…
Hungry?
It is estimated that a million pounds of dried macaroni noodles are shipped to the Hawaiian Islands each year to support the macaroni salad habit. Now that’s some serious mac salad!
Reminiscing of our time in Hawaii, a plate lunch without mac salad was unthinkable.
mise en place
For the Dressing
In a medium bowl, mix together mayonnaise, mustard, pickle relish, celery seed, salt, and pepper. Set aside in the refrigerator while you cook the pasta and potatoes.
For the Best Potatoes
After washing, peeling and trimming red skin or Yukon gold potatoes, cut into uniform-sized pieces to promote even cooking. If the pieces are too small they will absorb a large amount of water as they cook, making the final product soggy. A good rule of thumb is to cut larger potatoes into quarters or 1 to 2-inch cubes for smaller potatoes.
Add the potatoes to a saucepan and add enough cold water to cover them by several inches. Starting potatoes in cold water allows for more even cooking and heat penetration from outside to inside. Bring to a boil, then reduce to a simmer. Boiling potatoes rapidly will cause the potatoes to break apart, making for mushy spuds. Finally, potatoes should not be cooled in or under cold water, unlike most vegetables, as this can make them soggy.
Cut cooked potatoes into 1/2-inch chunks and place in a large bowl.
Finally, let’s put this salad together.
Add cooked macaroni, shredded carrots, and peas to potatoes. Add dressing to mixture and stir gently to combine. Cover and refrigerate until ready to serve.
A Bit About Pasta
There are lots more allergy-friendly pastas on the market today than ever before. Awesome!
You probably have your favorites. We used Andean Dream Fusilli, which is made from quinoa. We love how it holds up after cooking. It’s also one of the few pastas we have found that works great for cold salads, where you can keep refrigerated and eat for several days without the pasta getting hard.
It’s important to follow the manufacturer’s instructions on the package for cooking. Most pasta is boiled throughout the cooking process. However, Andean Dream suggests that once the pasta comes to a boil, the temperature is lowered so it’s simmering.
This salad is positively addicting! I’ll take 2 scoops!
Potato-Mac Salad
Yield 2 quarts
free of: gluten and top 8 allergens.
Hawaiian style potato-mac salad is the perfect side dish that adds aloha to any plate.
Ingredients
Dressing
1 1/2 cups vegan mayonnaise, such as Follow Your Heart Soy-Free Vegenaise
2 tbsp yellow mustard
2 tbsp pickle relish
1 tsp celery seed
1 tsp salt
1/4 tsp black pepper
Salad
20 ounces peeled red skin potatoes (or Yukon golds), quartered
8 ounces dry gluten-free macaroni, such as Andean Dream Quinoa organic macaroni (about 2 cups)
1 cup shredded carrots
1 cup frozen peas, thawed
Instructions
- For the dressing, in a medium bowl, mix together mayonnaise, mustard, pickle relish, celery seed, salt, and pepper. Set aside in refrigerator.
- For the salad, cook pasta according to package directions. To prevent overcooking, start checking pasta for doneness several minutes before package directions specify. You may need to test the pasta 2 or 3 times before it's just right. Stoves and temperatures may vary, causing differences in cooking times. Drain in a colander and rinse under cold water, draining again well. Set aside.
- Place potatoes in a large saucepan. Fill with cold water until it comes 2-inches above the potatoes. Bring to a boil over high heat. Lower heat to a simmer, and cook until potatoes are fork tender, about 13-15 minutes. The cooking time will vary depending on the size of the potato cubes. Drain, but don't rinse. Spread on a baking sheet to cool. Chop into 1/2-inch cubes. You should have about 4 cups cubed potatoes.
- Place potatoes in a large bowl. Add cooked macaroni, shredded carrots, and peas.
- Add dressing to mixture and stir gently to combine. Cover and refrigerate until ready to serve.
Notes
We developed this recipe for the 2017 Spring issue of Allergic Living.
Potato-mac salad is best served the same day, as some gluten-free pastas firm up when chilled overnight. However, Andean Dream allergy-friendly pasta is a great choice for cold salads.
Courses Soups & Salads