Hawaiian Macaroni Salad with Potatoes + VIDEO
Ingredients
- 3 pounds Russet potatoes
peeled and chopped into 1-inch cubes
- 12 ounces dried macaroni noodles
- 1/2 cup shredded onion
- 1 large carrot
shredded
- 10 ounces frozen peas
- 1/2 cup chopped scallions
- 2 1/2 cups low fat mayonnaise
- 1 cup sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- 1 teaspoon ground allspice
- Salt
and pepper
Directions
- 1
Cut the potatoes into 1-inch cubes and place them in a large stock pot. Fill the pot with cold water until it is one inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt. Then set the timer and cook the potatoes for 5 minutes. After 5 minutes, stir in the macaroni noodles and continue boiling for 6-8 minutes, until the pasta is al dente.
- 2
Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, apple cider vinegar, mustard, allspice, 1/2 teaspoon salt, and pepper to taste. Stir until smooth. Then use a grater to shred the onions and carrot.
- 3
Drain the potatoes and macaroni in a colander and place in a large salad bowl. Add in the onion, carrots, peas, and scallions. Pour the dressing over the top and mix until well combined.
- 4
Cover the potato macaroni salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
Hawaiian Macaroni Salad with Potatoes + VIDEO
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Ratings & Reviews
Based on 30 ratings
Rating Breakdown
About this Recipe
Craving that signature creamy, comforting side dish found at every Hawaiian plate lunch special? This Hawaiian Macaroni Salad with Potatoes delivers an authentic taste experience right to your kitchen. It's a satisfying, hearty salad that’s perfect for feeding a crowd and brings a touch of island flavor to any meal.
What makes this Hawaiian Macaroni Salad so special is its delightful combination of tender macaroni noodles and creamy potato chunks. Unlike standard mac salads, the addition of Russet potatoes provides an extra layer of texture and substance, making it incredibly fulfilling. The balance of sweet, savory, and tangy notes from the sweet pickle relish, apple cider vinegar, and a hint of ground allspice sets this recipe apart from the everyday.
Expect a wonderfully rich and creamy salad that’s beautifully balanced in flavor and texture. The low fat mayonnaise provides a luscious base, while the tender macaroni and soft potato cubes create a satisfying mouthfeel. You'll find bright pops of sweetness from the frozen peas and shredded carrot, complemented by the subtle bite of shredded onion and fresh chopped scallions. This salad is designed to be a substantial side, offering both comfort and vibrant flavors with every spoonful.
This versatile salad allows for simple adjustments to suit your preference. You can easily modify the amount of shredded onion or sweet pickle relish to control the sharpness or sweetness. For a different texture, consider finely dicing the carrots instead of shredding. While the recipe calls for Russet potatoes, other starchy potatoes could be used, though Russets are ideal for their creamy contribution.
Serve this Hawaiian Macaroni Salad with Potatoes as the quintessential side for your next backyard BBQ, potluck, or alongside grilled meats for an authentic plate lunch experience. Its generous yield makes it an excellent choice for gatherings.