You want pasta salad. She wants potato salad. Now you both can get what you want, in one bowl! And with a little tropical twist, to boot. This Hawaiian-style potato macaroni salad is a wonderful side dish, perfect for a family get-together (it does make a pretty big batch!). It really is the combination of two favorites.
What’s Hawaiian about this Hawaiian-style potato macaroni salad? Well, you’re supposed to use sweet Hawaiian onions when you make it. I couldn’t find them, so I used good-ole Vidalia’s, my favorite onions. I don’t think it matters, because this salad turned out to be fantastic!
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Also try my Creole macaroni salad.
Hawaiian-Style Potato Macaroni Salad
- 3 pounds Russet potatoes peeled (if desired), chopped into 1″ cubes
- 1 pound elbow macaroni
- ½ cup onion shredded
- 1 large carrot shredded
- 1 10 ounce peas frozen
- ½ cup green onions chopped
- 2 ½ cups mayonnaise
- 1 cup sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon prepared yellow mustard
- 1 teaspoon ground allspice
- kosher salt to taste
- freshly ground black pepper to taste
- Bring a large pot of salted water to a boil and add the potatoes. Boil for 5 minutes.
- Add the pasta and cook 6-8 minutes or until the noodles are al dente.
- Carefully drain the potatoes and pasta into a large colander and rinse with cold water. Transfer to a large bowl and add the onion, carrot, peas and green onion.
- Combine the mayo, relish, vinegar, mustard, allspice and salt and pepper to taste. Gently fold into the potato pasta mixture.
- Cover and refrigerate for at least 4 hours before serving.
Nutritional values are approximate.