Hawaiian-Style Potato Macaroni Salad Archives

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

Inspired by a recipe from A Spicy Perspective

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.

5 from 1 vote

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Prep Time 20

Cook Time 4 20

Total Time 4 40

Course Side

Cuisine American

Servings

Calories 436 kcal

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

You can cook the potatoes and pasta together, but I prefer to steam my potatoes. A hard boil tends to beat up the potatoes, whereas steaming keeps that nice cube shape. To do so, place the potatoes in a steam basket over the boiling pasta and steam until tender. The potatoes will likely take longer to steam than the pasta will take to cook.

Nutrition

Calories: 436kcalCarbohydrates: 43gProtein: 6gFat: 27gSaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 360mgPotassium: 464mgFiber: 3gSugar: 7gVitamin A: 995IUVitamin C: 6mgCalcium: 27mgIron: 1mg

Keyword pasta salad, potato salad

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