hawaiian potato 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!

https://embed.mediavine.com/videos/nmt1wmuzsc2qprt2iztz

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

Hawaiian Macaroni Salad

russet potatoes

oz dry macaroni pasta

onion

Best Foods or Hellmann’s mayonnaise (divided)

sweet pickle relish

carrot

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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Top 2 hawaiian potato salad recipes from across the web

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Hawaiian Potato Salad

Hawaiian Macaroni Salad

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