In keeping with dropping a recipe or chef tip every day this week, garnering over 5000 visits to www.simeonhalljr.com/blog/, here's my final tip of the week.
In Hawaii, no meal is complete without the ingenious serving of mac' potato salad. Yes! Two worlds colliding for an insane yet comforting side dish you must make this holiday season.
2 cups macaroni pasta
1 whole russet potato
1 medium size sweet potato ( yams or boniatos are my choice)
6 organic eggs
1 cup Hellmann's mayonnaise
1 tsp Dijon mustard
1/2 small onion
2 stalks celery
1/2 peeled carrot
6 leaves of parsley
Kosher salt and pepper to taste
Cook pasta 1 minute longer than the package directions and immediately cool
Peel, large dice and cook the potato and yam until fork tender in salted water. Be careful not to overcook.
Cook the eggs using the technique in my previous post. (13 minutes in boiling water then cool immediately in an ice water bath). Rough chop.
Prepare the vegetables and parsley, place into a food processor and mince. (If you dont have one just finely chop the ingredients all together).
Combine all the ingredients except the poatatoes. By holding them back you won't crush them while mixing the ingredients. Simply fold the potatoes in last and Voila.
This has been one of the most amazing recipes I've learnt here and trust me you will see this recipe in times to come from me.