Instant Pot Hawaiian Potato Mac Salad Recipe

Method

• 1)

  INSTANT POT: Add 4 Cups of Water into the Instant Pot then add ½ Pound Elbow Macaroni and ½ Teaspoon Fine Sea Salt, give it a quick stir. Place cubed potatoes into a steamer basket and place on top of the macaroni. Seal the Instant Pot lid and choose High Pressure for 8 Minutes. When the timer is up, immediately switch the knob to venting to release the steam. When the pin has dropped, open the lid and carefully pull the basket of potatoes out of the pot and set aside to cool and drain. Pour the macaroni into a colander to drain. Run cold water over the macaroni until it’s cool and let it drain for a few minutes.

  STOVETOP: If you don’t have an Instant Pot, boil the potatoes and macaroni together in a large pot. The potatoes are done when you can easily insert a fork into them (they’ll probably be done cooking first). The macaroni needs to be boiled for 20 minutes.

• 2)

  In a large bowl, add 1½ Cups Best Foods Mayo, ⅓ Cup Whole Milk, 2 Teaspoons White Vinegar, 1 Teaspoon Granulated Sugar, 1 grated Small Carrot, 1 Teaspoon Fine Sea Salt, ½ Teaspoon Ground Black Pepper, ¼ Teaspoon Onion Powder and stir to combine well. Use a fork to slightly mash the potatoes, it should be very chunky, then add to the mayo mixture. Add the cooled macaroni and stir to combine. Taste and season with more salt if needed. Refrigerate uncovered for 2 hours before serving. If you have leftovers, store in a sealed container in the fridge for up to 4 days. Enjoy!