Yield 2 quarts
free of: gluten and top 8 allergens.
Hawaiian style potato-mac salad is the perfect side dish that adds aloha to any plate.
1 1/2 cups vegan mayonnaise, such as Follow Your Heart Soy-Free Vegenaise
2 tbsp yellow mustard
2 tbsp pickle relish
1 tsp celery seed
1 tsp salt
1/4 tsp black pepper
20 ounces peeled red skin potatoes (or Yukon golds), quartered
8 ounces dry gluten-free macaroni, such as Andean Dream Quinoa organic macaroni (about 2 cups)
1 cup shredded carrots
1 cup frozen peas, thawed
- For the dressing, in a medium bowl, mix together mayonnaise, mustard, pickle relish, celery seed, salt, and pepper. Set aside in refrigerator.
- For the salad, cook pasta according to package directions. To prevent overcooking, start checking pasta for doneness several minutes before package directions specify. You may need to test the pasta 2 or 3 times before it's just right. Stoves and temperatures may vary, causing differences in cooking times. Drain in a colander and rinse under cold water, draining again well. Set aside.
- Place potatoes in a large saucepan. Fill with cold water until it comes 2-inches above the potatoes. Bring to a boil over high heat. Lower heat to a simmer, and cook until potatoes are fork tender, about 13-15 minutes. The cooking time will vary depending on the size of the potato cubes. Drain, but don't rinse. Spread on a baking sheet to cool. Chop into 1/2-inch cubes. You should have about 4 cups cubed potatoes.
- Place potatoes in a large bowl. Add cooked macaroni, shredded carrots, and peas.
- Add dressing to mixture and stir gently to combine. Cover and refrigerate until ready to serve.
We developed this recipe for the 2017 Spring issue of Allergic Living.
Potato-mac salad is best served the same day, as some gluten-free pastas firm up when chilled overnight. However, Andean Dream allergy-friendly pasta is a great choice for cold salads.
Courses Veggies & Sides
Recipe by Allergy Chefs at https://www.yourallergychefs.com/potato-mac-salad/