AT last, a definitive recipe for local-style macaroni-potato salad from a Hawaii purveyor who dishes up about 1,000 pounds of the popular side dish per week.
Heres the scoop
on mac salad
The plate lunch staple is
an island tradition
"We make anywhere from 800 to 1,200 pounds a week," says James Harada, president of Marians Island Wide Catering and nephew of the company's founder, the late Marian Harada.
"That's a lot of mayonnaise," he chuckles. He estimates that a pound of the salad equals four or five scoops, depending on serving size -- which translates to 6,000 scoops of salad a week!
Harada calls the salad "potato mac" even though, "The salad is mostly macaroni. It's just that Hawaii people like a little potato in there -- not too much, but some. One or two pieces is fine."
He adds his theory of evolution that potato mac comes from "local tradition and our mixture of cultures. We have a lot of ingredients from the mixture of various races and ethnic groups ..."
The only green in the salad is a smattering of diced celery.
"A 'local' salad is not tossed greens," Harada emphasizes. "Even though local potato-macaroni salad is a starch, we call it our salad. If you sample plate-lunch places throughout town, they offer green salad but most local folks prefer potato mac."
Harada shares his company's recipe on the eve of the seventh annual Taste of Honolulu, at which Marians is a third-year participant. He will serve the four top sellers from the 63-year-old catering firm -- sweet and sour spareribs, mahimahi tempura, shoyu pork long rice (Korean chop chae) and kalua pig.
Marians Catering joins 28 purveyors serving 97 dishes at the Taste of Honolulu June 26-28. Other specialties include spicy footballs and creamy mermaids from California Beach Rock 'n' Sushi; rib steak Philly cheese pile-on from Official All Star Cafe; Palomino Euro Bistro's paella; Red Lobster's lobster poppers; and ribs from Texas Rock & Roll Sushi Bar.
Here's the macaroni-potato salad recipe, requested by Robert Jue of the San Francisco area and many other readers -- plus a preparation secret.
"If there is anything important as far as the ingredients in the mixture itself," Harada divulges, "it's the way they dry out the macaroni. Dry it out real well, a lot of people don't."
Marians potato-macaroni saladCourtesy of James Harada, president,
Marians Island Wide Catering3/4 pound Gem salad potatoCover potatoes with tap water; boil until cooked on the firm side. Cool in tap water; peel and cut into 1/4-inch cubes.
1 pound elbow macaroni
1-1/2 ounces carrot
1 ounce chopped celery
1 ounce chopped onion
1 large egg, hard boiled
1-1/2 pounds mayonnaise
Salt and pepper to taste
Boil macaroni until cooked on the firm side; rinse in a colander with tap water. Dice carrots, celery and onions on the fine side. Grate the hard boiled egg.
Thoroughly mix potato, macaroni, carrot, celery, onion, egg and a little salt and pepper. Add mayonnaise and mix well to desired consistency. Salt and pepper to taste. Makes 15 servings.
Approximate nutritional analysis per serving (using 1/4 teaspoon salt): 460 calories, 37 g total fat, 5 g saturated fat, 40 mg cholesterol, 300 mg sodium.*
Taste of HonoluluThe annual Easter Seals benefit features food from 28 restaurants, plus entertainment:
When: 5-10 p.m. June 26, noon-10 p.m. June 27 and noon-7 p.m. June 28
Place: Honolulu Civic Center
Cost: Admission is $2, senior citizens and children are admitted free. Scrips for food purchases will be sold at the event
Call: 67-TASTE (678-2783, or 536-1015
Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to firstname.lastname@example.org
Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.