Go Back
+ servings
Hawaiian-Style Potato Macaroni Salad

Hawaiian-Style Potato Macaroni Salad

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.
Course Side
Cuisine American
Keyword pasta salad, potato salad
Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 40 minutes
Servings 16
Calories 436kcal



  • 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.


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.


Calories: 436kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 360mg | Potassium: 464mg | Fiber: 3g | Sugar: 7g | Vitamin A: 995IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg