Obama's Favorite Hawaiian Salad
- 2 pounds fingerling potatoes
- 1/4 cup unsweetened pineapple juice
- 1 pound (16 ounces) elbow macaroni
- 1/2 cup red onion, finely chopped
- 2 stalks celery, finely chopped
- 2 large carrots, one shredded, one grated
- 1 lemon
- 1 cup mayonnaise
- 4 tablespoons sweet pickle relish
- 1 teaspoon paprika
- Salt and pepper (to taste)
Boil the potatoes in a deep pot of water with the pineapple juice until a fork can slide into the potatoes without the potatoes falling apart. Drain the potatoes and allow them to cool, then peel off the skins.
Cook the elbow macaroni until al dente, drain and rinse with cold water.
Cut the cooled potatoes into bite-size chunks. Squeeze fresh lemon juice over them.
Place the macaroni and all the veggies, including the potatoes, in a bowl, and dump in the mayonnaise. Add sweet pickle relish, salt and pepper, and paprika. Mix together, without pulverizing the macaroni or potatoes. Chill in the refrigerator for at least one hour.
Serve with Hawaiian-style barbeque and 2 scoops of rice, or over a bed of arugula.
Recipe provided by Ana Kinkaid, culinary historian
Examiner.com