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.
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 are breaking down into the dressing. Then you get firm, yet silky, macaroni pasta holding little pockets of dressing in each tube.
The surprise ingredients you don’t often find in either potato salad or pasta salad, is 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.
Making Hawaiian Style Potato Macaroni Salad is no more difficult than making regular potato salad.
Just remember to boil the potatoes for 5 minutes, then stir in the macaroni noodles, so the potatoes and macaroni finish cooking at the same time.
Then toss in shredded onions, carrots, sweet peas, scallions, and a quick homemade dressing.
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!
Hawaiian Style Potato Macaroni Salad
- 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.
NOTES: This salad is sometimes made with unpeeled new potatoes for a slightly different texture. Follow the instruction as is, yet leave the potato skins on when you chop them.