Hawaiian Potato Salad

🧂 Ingredients

• 3 medium russet potatoes

  peeled and chopped into fourths
• 2 cups cooked macaroni pasta
• 7 ounces light spam

  cut into 4 slabs
• 3 large hard-boiled eggs

  peeled
• 1 teaspoon salt

  for boiling water
• 1 cup real mayonnaise
• 3-4 tablespoons fresh lemon juice
• 1 1/2 tablespoons Dijon mustard

  (substitute with yellow mustard)
• 1/4 teaspoon hot sauce

  optional
• 1/4 teaspoon regular paprika
• salt and black pepper to taste
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 cup flat leaf parsley

  finely chopped
• 3 medium green onion

  finely chopped
• 1/2 tablespoon olive oil

  (use cooking spray if preferred)

Instructions

• 1 Boil potatoes for 20-25 minutes, until tender but not mushy. Drain and quickly
  place into a large bowl with cold water and ice (ice bath). Let potatoes sit in
  cold water for 3-4 minutes to halt the cooking process. Drain potatoes once more
  and chop them into 3/4" chunks. Set aside.
• 2 Cook pasta according to package instructions. Drain and set aside.
  
  Finely chop 2 boiled eggs for the salad and cut the third egg into fourths for
  garnish. Set aside.
• 3 Heat olive oil in a medium skillet over medium-high heat. Add spam slices and
  brown each side for 2-3 minutes. Remove and place spam onto a cutting board. Let
  them cool for at least 5 minutes before cutting into bite-sized pieces.
• 4 Combine mayonnaise, lemon juice, Dijon mustard, salt, pepper, paprika, onion
  powder, hot sauce, and granulated garlic in a large bowl. Add green onions and
  parsley, setting aside tablespoon each for garnish.
• 5 Add potatoes, cooked macaroni, chopped spam, and 2 finely chopped eggs to the
  bowl. Gently fold to combine with dressing.
• 6 Transfer Hawaiian potato salad to a serving bowl. Garnish with the remaining
  green onions, parsley, and the third egg cut into fourths.
• 7 Cover the dish with plastic wrap, and place it in the refrigerator for 2-3 hours
  before serving.
• 8 Store leftover potato salad in an airtight container in the fridge for up to 3
  days.

Nutrition Info