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. It’s a great surprise for people expecting “oh that potato salad again” at a pitch-in. Because it’s definitely not boring.
Aloha Vidalia Lovers!
What’s Hawaiian about this Hawaiian-style potato macaroni salad? Well, you’re supposed to use sweet Hawaiian onions when you make it. Sadly, 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! Honestly, I doubt there’s a such thing as Hawaiian onions here in Indiana.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
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Ch-Ch-Changing
This is the part of my posts where I usually ramble on a bit about how I’d change this or that. I’d had something spicy. Or whatever inspired me at that moment. Well, don’t expect that with this recipe. I loved it 100% just as it’s written. I followed every step, using every ingredient with the exact amount specified. I didn’t tweak a thing. I loved this salad. It’s common on my side dish rotation. Just as it is.
Ok… if you twisted my arm I’d use a different pasta. That’s the ONLY thing I might change. I love cavatappi at the moment. Well maybe just more than at the moment. It’s my go-to pasta in macaroni dishes now. It really likes to ‘grab’ sauces and hold on to them, much better than elbow mac does!
Also try my Creole macaroni salad.
Hawaiian-Style Potato Macaroni Salad
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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