Potato-Mac Salad and What We're Eating in Hilo, Hawaii

I just finished making a monster batch of Potato-Mac Salad. I really like the recipe from Foodland (link, here). 

I have noticed that people are super-opinionated about potato salad.  When we lived on the mainland, I thought my grandmother's was the best.  However, since moving, I have come to be completely convinced that Hawaiian Potato-Mac Salad reigns supreme.  Grandma may have just rolled over in her grave.  Sorry, Grandma. 

Normally, I wouldn't make the whole batch, which serves eight (I think probably more) but I thought it'd be nice to have leftovers during the week.

There are, of course, variations on this recipe.  One I like involves adding grated onion.  Another I like is adding tuna.  I more than like that option, actually. I could eat the entire bowl if you add tuna.  But, some people visibly recoil when they know there is tuna in the potato-mac.  Mr. L likes sweet pickle relish in it.  That makes me recoil, but I'll fix his up when I serve it.  I am glad I bought kalua pork this week, so that I can do a plate lunch night with pork, potato-mac salad, rice and tossed salad.  Here they say "toss salad," but that always makes me think of people throwing salad into the air. 

There are some little secrets to making it taste authentic.  Use Best Foods mayonnaise.  (I should do a blindfolded taste test, sometime. I'm pretty sure I can tell the difference.)  Also, the macaroni should not be cooked al dente (cooked so as not to be too soft, but firm to the bite).  This mac is cooked until it is really soft.  It gets a puffy look it.  Test it before you dump it into the colander. 

Here are the menus for the coming week.

Sunday:  Baked Chicken with Pesto Noodles; Salad
Monday:  Kalua Pork, Bok Choy, Potato-Mac Salad and Rice
Tuesday:  Homemade Creamed Corn with Tomatoes; Sausages
Wednesday:  Sweet-and Sour Meatballs; Rice
Thursday:  Baked Potato-Stuffed Mushrooms; Broccoli Slaw
Friday:  Rice and Black Beans; Guacamole; Sliced Tomatoes
Saturday:  L&L "Healthy Plates" (Take-Out)

Recipe notes:  If you haven't made homemade creamed corn before, do yourself a favor and try it.  It is nothing like the canned stuff.
For the Baked Potato-Stuffed Mushrooms:  I have some leftover mashed potatoes in the freezer.  Once defrosted, I will add cheeses and bacon bits, stuff it into mushroom caps, and broil.  

Time to get ready to head out. Happy 4th, everyone!

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