Catholic Recipe: Potato-Mac Salad
INGREDIENTS
- 4-5 large potatoes
- 1 cup shell macaroni-dry
- 1-2 carrots chopped
- 2 celery stalks chopped
- 2-3 sweet pickles to taste chopped
- 1 cup frozen peas
- 2 stalks green onion chopped
- 2 hard boiled eggs chopped
- salt and pepper to taste
Dressing:
- 1-1/4 cup mayonnaise
- 1/2 cup Zesty Italian dressing
- 2 T. pickle juice (or less)
- 1/4 teaspoon powdered mustard or 1 teaspoon prepared mustard
- Herbs to taste (dill, rosemary, parsley)
Details
Serves: 8-10
Prep Time: 1 1/2 hours
Difficulty: ★★☆☆
Cost: ★☆☆☆
For Ages: n/a
Origin: Hawaii
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It is doubtful that the leper colonies on Molokai prepared this dish during Bl. Damien's time. But it is very much a part of contemporary Hawaiian luaus and makes a nice complimentary dish to go with the kalua pig.
DIRECTIONS
Boil potatoes until tender. Allow potatoes to cool then cut into cubes. Cook then drain the macaroni according to the directions on the macaroni package. While the macaroni is cooking mix the dressing in a small bowl and set aside. Lightly toss the cooked & drained macaroni, cooked & sliced potatoes, and the remaining ingredients. Once tossed mix in dressing.
Tue17 JuneOrdinary TimeTuesday of the Eleventh Week in Ordinary Time
Today St. Albert Chmielowski (1845-1916) is commemorated in Poland. He was born in Igolomia near Kraków as the eldest of four children in a wealthy family, he was christened Adam. During the 1864 revolt against Czar Alexander III, Adam’s wounds forced the amputation of his left leg. His great talent for…
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