hawaiian mac salad

No backyard party is complete without this Hawaiian potato salad! Featuring tender chunks of potato and loads of macaroni, this ultra creamy potato salad is a classic island side dish that’s perfect with just about any summer meal. It’s great for serving a large crowd, and it’s as simple as can be.

Hawaiian Potato Salad

potatoes

macaroni

white vinegar

mayonnaise

eggs

garlic (grated

peas (thawed)

carrots (preferably freshly grated, about 1 carrot)

sweet relish

red onion (finely diced)

celery (finely diced)

salt

pepper

parsley (chopped, optional, for garnish)

Fill a large pot with cold salted water and add potatoes. Bring the water to a boil and then reduce to a simmer until the potatoes are just soft enough so that you can easily pierce them with a fork, but they don&#039;t break apart, about 10-15 minutes or so.

At the same time, cook macaroni according to package directions.

When the potatoes and macaroni finish cooking, remove from heat and strain well to remove excess moisture. Add the potatoes and macaroni to a large mixing bowl and toss with vinegar while still warm. Be sure to toss gently to avoid the potatoes breaking up too much.

Allow the potatoes to cool. Add the mayonnaise and fold just until combined. Once the potatoes are coated, add the garlic, peas, carrots, sweet relish, red onion, celery, salt and pepper. Again, gently fold to combine.

Cover tightly and chill in the refrigerator for at least four hours. If desired, top with fresh chopped parsley before serving. Enjoy!

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Food Truck Hawaiian Mac Salad

half and half

yellow onion, finely grated

sugar

black pepper

apple cider vinegar

carrots,

celery, finely diced

In a medium bowl, whisk together the half and half, mayo, grated onion, sugar, salt, and pepper. Chill until ready to use.

In a large pot of salted boiling water, cook the macaroni. Add 5 minutes to time on package instructions - overcooking the pasta helps it absorb the dressing.

Drain macaroni, then add back to pot. Add apple cider vinegar and stir until absorbed. Cover pot and set aside to come down to room temperature, at least 20 minutes.

Once pasta has rested 20 minutes, add half the dressing and stir to combine. Cover again and let cool 20 minutes more.

Add in remaining dressing, along with celery and carrots. Adjust seasoning as needed and chill until ready to use, at least 2 hours. Enjoy!

This Hawaiian Macaroni Salad Recipe is a delicious blend of creamy, sweet and tangy flavors that makes it a great side dish for summer cookouts and picnics.

Hawaiian Macaroni Salad Recipe

elbow macaroni

mayonnaise (divided)

milk

brown sugar

scallions (sliced thin (about 5-7 scallions))

carrot

celery

Bring a large pot of salted water to a roiling boil. Add macaroni and cook until very soft, 10 to 12 minutes. Drain, return the pasta to the pot and immediately toss with vinegar. Let cool ten minutes.

In a large bowl, whisk together 1 cup of the mayonnaise, 1 1/2 cups of the whole milk, the brown sugar, salt, and pepper.

Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.

Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup mayonnaise and 1/2 cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.

Chill in the refrigerator until cold.

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Hawaiian Macaroni Salad

The perfect Hawaiian side dish, this Hawaiian Pasta Salad is a creamy combination of pasta salad and potato salad.

russet potatoes

oz dry macaroni pasta

onion

Best Foods or Hellmann’s mayonnaise (divided)

sweet pickle relish

sweet pickle juice

Salt and pepper

Peel the potatoes and cut into 1-inch cubes. Place in a large pot and cover with water. Add about 1 tablespoon of kosher salt to the water and place over high heat.

Bring to a boil and cook until the potatoes are fork tender. Drain and reserve.

Meanwhile, bring another pot of salted water to a boil. Add the pasta and cook until al dente. Drain.

In a large bowl, combine the cooked potatoes and cooked macaroni.  Add the eggs, onion, 1 cup of the mayonnaise, the relish, carrot and pickle juice.

Toss until well combined. Season with salt and pepper.

Cover and refrigerate for at least 1 hour.

When you are ready to serve, stir in the remaining 1/2 cup of mayonnaise. Add more to taste, and add more salt and pepper, if needed.

This is a winner everytime. I’m glad I found this recipe having had a potato-mac salad myself in the Islands.

This was great. I've tried feeding my toddler other mayo based salads and this was the first one he liked. I added a couple pinches of curry powder and subbed some peas for some of the carrots. This is a keeper

I made the huli huli chicken AND the hawaiian pasta salad this evening for my bride. Made it just as stated, marinating the chicken overnight. Very good indeed. Nice flavor, and the salad was delicious too. Every ingredient is required, they all do their thing! The pasta, to me, was different in the hawaiian salad but went very well with it. Gave the salad a nice chew! Next time i'll grill pineapple alongside. Thanks for the recipe. Cheers!

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Hawaiian Potato Salad

Food Truck Hawaiian Mac Salad

Hawaiian Macaroni Salad Recipe

Hawaiian Macaroni Salad

Top 4 hawaiian mac salad recipes from across the web

The most viewed hawaiian mac salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hawaiian Potato Salad

Food Truck Hawaiian Mac Salad

Hawaiian Macaroni Salad Recipe

Hawaiian Macaroni Salad

The most viewed hawaiian mac salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine