ELECTRIC KITCHEN

Mac-potato salad a picnic must

"The Electric Kitchen" airing in the first half of July features "Picnic Foods" by guest demonstrator Charlotte Kawazoe.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Macaroni-Potato Salad

8 hard-boiled eggs
8 ounces cooked macaroni
3 large red potatoes, cooked and cubed
1 tablespoon vinegar
1 tablespoon salt
2 cups mayonnaise
1/2 teaspoon ground seasoned salt
1/2 teaspoon pepper
1 package (10 ounces) frozen peas, thawed and drained
Pitted black olives and parsley for garnish

Separate egg yolks from whites; mash yolks and chill.

Chop whites; put into a bowl with macaroni and potatoes. Stir in vinegar and salt; chill overnight.

Add yolks and remaining ingredients to macaroni; mix gently. Chill. Garnish with olives and parsley. Serves eight.

Nutritional information unavailable.

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