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Gluten-Free Hawaiian-Style Potato Mac Salad

This popular Hawaiian diner side dish is comfort food for me. Perhaps a good salad for the upcoming Memorial Day weekend. Serve on a thick bed of shredded cabbage for added veggies or mix in a can of tuna for some protein.

Boil in a large pot of salted water just until tender:

4 medium RUSSETT POTATOES cut in half lengthwise

Remove potatoes with slotted spoon, transfer to plate and refrigerate until cool. Add to the potato water (see notes) and cook according to package recommendations (15-17 minutes):

1 cup uncooked Tinkyada BROWN RICE ELBOW PASTA

Strain pasta, run under cold water and transfer to large bowl. Add to bowl:

1 medium CARROT finely shredded
2 stalks CELERY finely chopped
1 small ONION finely chopped

Remove potatoes from refrigerator, cut into 1/2 inch cubes and add to the pasta and veggie mixture. Drizzle/sprinkle with and toss:

2 tablespoons OLIVE OIL
1/2 teaspoon SEA SALT

 In a small bowl, combine:

1/2 cup grapeseed oil VEGANAISE® egg-less mayonnaise (contains soy protein)
1-1/2 teaspoons RICE VINEGAR
1/2-1/4 teaspoon SEA SALT
1/2-1/4 teaspoon ground BLACK PEPPER
2 teaspoons runny HONEY

Refrigerate potato/pasta mixture and dressing and gently toss together right before serving.

NOTES: Re-using the potato water to cook the pasta saves a bit of energy. No need to reheat another pot of water.

Reader Comments (3)

Oh! This sounds FAB! My two fave. summer salads combined- comfort food indeed! ;0)


Hi Melissa ... oh I love this one, too! Topped with french dressing, yowza! I have an odd mix of tastes sometimes. ;)


November 29, 2010 | Unregistered CommenterMelissa Greenwood

do the rice noodles stay soft if you leave the salad in the fridge over night?

May 22, 2012 | Unregistered Commentertracy

Tracy, I've had the salad leftover the next day and it was just as good. The noodles hold up quite fine. xoLexie

May 22, 2012 | Unregistered CommenterLexie

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