Hawaiian Macaroni Salad Recipe with Potatoes
Hawaiian Style Potato Macaroni Salad – A Hawaiian plate lunch special! Creamy macaroni salad with tender chunks of potato, sweet peas, and carrots mixed in.
Easy Macaroni Salad Recipe
Creamy comforting Hawaiian Style Potato Macaroni Salad, the perfect side dish to add a little aloha to your table!
One thing I always look forward to when we vacation in Hawaii is the potato salad.
I think it’s because some of these dishes are so unexpected in a tropical environment… Like Hawaiian Style Potato Macaroni Salad.
Combining Dishes the Hawaiian Style
At Hawaiian delis, you will find potato salad and you will find macaroni salad. Yet most commonly, you find a potato-macaroni combo salad with all the best attributes of both!
With Hawaiian Style Potato Macaroni Salad you get the tender bits of potato, so soft they break down into the dressing. Then you get firm, yet silky, macaroni pasta holding little pockets of dressing in each tube.
Macaroni Salad Ingredients
(For full measurements check the recipe card at the bottom of the post.)
- Russet Potatoes – Peeled and chopped into bite-sized pieces.
- Dried Macaroni Noodles – Or your favorite small pasta for pasta salads.
- Shredded Onion – Shaved to add zesty flavor, without a firm texture.
- Shredded Carrot – Shredded carrots add texture and a touch of sweetness to the flavor profile.
- Frozen Peas – A special ingredient for this Hawaiian dish, adds color and sweetness.
- Chopped Scallions – Brings in a pop of color and more perky flavor.
- Mayonnaise – This is what binds the whole dish together. You can use full-fat or low-fat mayonnaise in this recipe.
- Sweet Pickle Relish – Adds an additional touch of sweetness to this savory dish.
- Apple Cider Vinegar – To balance the heavy and sweet components with a bit of acidity.
- Yellow Mustard – This provides color and depth to the flavor profile.
- Ground Allspice – Adds a touch of exotic flavors.
- Salt and Pepper – Always.
The surprise ingredients you don’t often find in either potato salad or pasta salad recipes, are peas and carrots!
The sweetness of the peas and carrots, along with a touch of allspice, brings all the ingredients together into a salty-sweet side dish that makes you want to pull up a bowl and face-plant.
How To Make Potato Salad
Making Hawaiian Style Potato Macaroni Salad is no more difficult than making regular potato salad.
- Boil the potatoes for 5 minutes, then stir in the macaroni noodles, so the potatoes and macaroni finish cooking at the same time. (This is a great time trick that also allows you to use less pots and pans for an easier cleanup!)
- Then toss in shredded onions, carrots, sweet peas, scallions, and a quick homemade dressing.
- Mix it all together until it’s combined, and then refrigerate before consuming.
If you love making potato salad or macaroni salad for spring picnics and backyard parties, give this Hawaiian Style Potato Macaroni Salad a try.
It has all the appeal of classic southern sides, with a touch of Hawaiian charm!
Frequently Asked Questions:
How long does potato salad keep?
This recipe can last in an airtight container in the fridge for about four to five days. Packed tightly in a very well-sealed container, it could even last up to a week. This is also a dish that you can make the day before for a party or an event, to take with you the next day.
How do you know when potato salad goes bad?
Bacteria can grow pretty rapidly when salads like this are left out. So if the dish has been sitting out at room temperature for longer than 4 hours, I would be safe and discard it. Otherwise you might risk getting food poisoning.
It’s best to set out smaller portions, leaving the main container in the refrigerator. Then refill the serving bowl as needed.
Why is my macaroni potato salad watery?
Both potato salad and macaroni salads tighten as they sit. If you find your salad is watery, one of the issues could be the type of potato you used. (Pick a starchy potato for this recipe, like Russets.) After draining the potatoes, if they still seem watery, place the waterless potatoes back on the stove for a few minutes to steam away any excess moisture.
Why allspice, and can you really taste it in the finished product?
Allspice adds a touch of exotic flavor. It is an ingredient often used in Polynesian, Caribbean, and other tropical cuisines. If you are nervous about the flavor, you could add half the allspice, then add more later if you think it needs more.
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Hawaiian Macaroni Salad with Potatoes + VIDEO
- 3 pounds Russet potatoes, peeled and chopped into 1-inch cubes
- 12 ounces dried macaroni noodles
- 1/2 cup shredded onion
- 1 large carrot, shredded
- 10 ounces frozen peas
- 1/2 cup chopped scallions
- 2 1/2 cups low fat mayonnaise
- 1 cup sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- 1 teaspoon ground allspice
- Salt and pepper
- Cut the potatoes into 1-inch cubes and place them in a large stock pot. Fill the pot with cold water until it is one inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt. Then set the timer and cook the potatoes for 5 minutes. After 5 minutes, stir in the macaroni noodles and continue boiling for 6-8 minutes, until the pasta is al dente.
- Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, apple cider vinegar, mustard, allspice, 1/2 teaspoon salt, and pepper to taste. Stir until smooth. Then use a grater to shred the onions and carrot.
- Drain the potatoes and macaroni in a colander and place in a large salad bowl. Add in the onion, carrots, peas, and scallions. Pour the dressing over the top and mix until well combined.
- Cover the potato macaroni salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
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