Easy Hawaiian Potato Macaroni Salad

If you are looking for a new side dish for an upcoming BBQ (or just want a new recipe to add to the mix), then this one is the perfect choice. This easy Hawaiian potato macaroni salad is the best!

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This salad is the perfect combination of classic potato and macaroni salad. The addition of the potatoes makes the salad extra creamy without needing to add additional mayonnaise!

You can find this salad served at many lunch spots throughout Hawaii. I love a good deli salad and this one couldn’t be any easier to make.

What You Will Need

Russet potatoes

Elbow macaroni

Mayonnaise

Milk

Apple cider vinegar

Carrot

Scallions

Onion

Sugar

Salt & pepper

Click here for my post: A Week in Lahaina, Maui at The Sheraton Maui Resort & Spa.

This side dish is plain, simple and delicious. It reminds me of all of the great food we had in Hawaii!

Of course, there are many different variations that you could make like adding in diced celery, peas or chopped egg.

In Hawaii, you can even find this dish made with diced ham (or Spam)!

It is the perfect side dish at any BBQ or use it to make my Hawaiian Loco Moco Garbage Plates.

Click here for my Hawaiian Loco Moco Garbage Plate recipe.

How to Make Hawaiian Potato Macaroni Salad

Dice potatoes in about a 1/2 inch dice. You will want them small so they break down in the salad, making it extra creamy.

Add the potatoes to the pot of boiling water and cook for five minutes.

Add pasta to the same pot and cook according to the directions on the box; approximately 8 – 10 minutes.

Drain the potatoes and pasta in a colander and run cold water over them until cool.

In large mixing bowl, combine the carrot, onion, scallion, mayonnaise, sugar, vinegar, and milk. Add salt and pepper to taste.

Once completely cooled, add the potatoes and pasta into the sauce mixture and stir to combine.

Enjoy!

A Couple of Notes

It is important to use russet potatoes for this recipe because they break down easily to make the salad extra creamy.

Shredding the onion allows you to have the flavor without it being overpowering. It is worth it for this recipe.

Although you aren’t normally supposed to rinse pasta after cooking, I prefer it in this recipe to prevent the hot pasta from soaking up all of the dressing and making the salad dry.

I hope you enjoy this salad as much as I do!

Print

Hawaiian Potato Macaroni Salad

Course Salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Ingredients

• 2 medium russet potatoes, diced
• 1 ½ cups dry elbow macaroni
• 1 cup mayonnaise
• 1 tbsp. milk
• 1 tbsp. apple cider vinegar
• 1 large carrot, shredded
• 2 scallions, sliced
• 1 tbsp. onion, shredded
• 1 tsp. sugar

Instructions

• Bring medium pot of water to a boil.
• Add diced potatoes to boiling water and cook for 5 minutes.
• Add elbow macaroni to the same pot and cook according to the directions on the pasta box; approximately 8 – 10 minutes longer.
• Drain & run cold water over pasta and potatoes to cool.
• In large mixing bowl, combine carrot, onion, scallion, mayonnaise, sugar, vinegar and milk.
• Once cooled, add potatoes and pasta to the mixture. Stir to combine.
• Enjoy!

Comment below and let me know how your Hawaiian potato macaroni salad turned out!