Nothing says spring is here like a good potato salad. But I’ve been to many get-togethers and potlucks where I found I wasn’t the only one who thought to bring this dish. As we approach summer, I present a slightly different dish that is sure to wow people, potato macaroni salad.
Sometimes called potato mac salad for short, this dish originated in the Hawaiian Islands where it is a staple at luaus and on plate lunches. Around the islands, everybody has a different version of this. Some use more potatoes than others that use more macaroni. Frozen peas are often added instead of the celery we use (we like the crunch of celery). The beauty of this recipe is you can easily change ratios or tweak it to suit your tastes.
We’ve made many different versions of potato mac salad and this is by far the favorite. As manager of our local Old Town Newhall and Canyon Country Farmers Markets, I rely on several ingredients for this dish sourced directly from our markets.
At certified farmers markets like ours, produce is about 12 to 48 hours old. Fresher produce not only is more nutritious and lasts longer, it also tastes better. Compare this to supermarkets where produce is typically two weeks to several months old. Fresh vegetables from our markets really help make this dish pop.
Eggs are also key to this dish. We are proud to host several local farmers that bring amazingly fresh eggs to our market. All eggs sold in California are cage-free by law. While this may sound wonderful, the reality is far different. Our farmers sell only free range or pasture raised eggs. This standard is far superior and typically provides eggs that are not only better for animal welfare, they are more nutritious.
Finally, our markets also host a spice merchant who is based right here in the Santa Clarita Valley. We turn to ‘Dr. Jeff’ from Village Organic Herbals for the curry used in this dish. Jeff carries several varieties of curry but his West Indies curry is our secret ingredient and gives this dish a distinct taste.
Most of all, this dish is relatively easy to throw together. Like other mayonnaise-based salads, we prefer to make it the day before eating. This allows the flavors to combine better and really soak in.

Ingredients
SALAD
5 Hard boiled and chilled eggs
3 Cups Potatoes, chopped in ½ inch squares
1 lb. Large elbow macaroni
1 Cup grated carrots
5 green onions, finely chopped using all but white sections
1 Cup celery, very finely chopped
1 medium sweet onion, finely diced

DRESSING
3 Cups mayonnaise
1 T sherry vinegar
1 T West Indies curry powder
1 T Celery seed
Salt and pepper to taste

DIRECTIONS

Follow instructions on pasta package and cook as directed. Drain and rinse with cool water to stop the cooking process. Place in the fridge to chill.
Boil diced potatoes until a fork easily pierces the potatoes with slight resistance. Drain and rinse with cool water to stop the cooking process and place in the fridge to chill.
Once chilled, combine the pasta and potatoes in a large bowl. Add carrots, onions, green onions and celery. Peel and mash the hard boiled eggs, we push them through a cooling rack for this.
In a separate bowl, combine all dressing ingredients and mix well. Add salt and pepper to taste. Dressing should taste slightly salty. Once added to the salad, this will diminish. Add dressing to salad and mix well. Serve once completely chilled or allow to sit in the refrigerator overnight. Serve and enjoy.
We guarantee that this dish will wow people at your next get together. Be ready to share the recipe because we are always asked for it!

The Old Town Newhall Farmers Market operates every Saturday from 8:30 until 1pm in the parking lot of the Old Town Newhall library. The Canyon Country Farmers Market operates every Wednesday from 4pm until 8pm in the parking lot of the Canyon Country Community Center. Both markets are certified farmers markets and operate year round, rain or shine. The markets can be found on Facebook, Instagram or at www.newhallfarmersmarket.com and www.canyoncountryfarmersmarket.com.

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