Hawaiian Macaroni Salad with Potatoes + VIDEO
User Reviews
5
Hawaiian Macaroni Salad with Potatoes + VIDEO
Description
The salad begins with cubed russet potatoes boiled with salt until partially cooked, then macaroni noodles are added to the boiling pot and cooked until al dente. The noodles and potatoes are drained and combined in a large bowl with shredded onion and carrot, frozen peas, and chopped scallions. The dressing, made from mayonnaise, sweet pickle relish, apple cider vinegar, yellow mustard, and ground allspice, is mixed until smooth and poured over the vegetables and pasta.
The components are gently folded together, then refrigerated for at least four hours to allow flavors to meld and the textures to combine. The dressing adds a creamy tang with sweet and savory notes, while the vegetables contribute crunch and color.
This salad is often served chilled as a side dish alongside Hawaiian plate lunches but also works well at picnics or barbecues. It keeps well in the refrigerator, and some find the flavor improves the day after preparation.
Ingredients
- 3 pounds russet potato peeled and chopped into 1-inch cubes
- 12 ounces macaroni noodles dried
- 1/2 cup onion shredded
- 1 large carrot shredded
- 10 ounces peas frozen
- 1/2 cup scallions chopped
- 2 1/2 cups mayonnaise low fat
- 1 cup pickle relish sweet
- 1 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- 1 teaspoon ground allspice
- salt and pepper
Instructions
- 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 may be made using unpeeled new potatoes for a slightly different texture and added nutrients.
- Ensure potatoes are cut into uniform 1-inch cubes for even cooking with the pasta.
- Refrigerate the salad for at least 4 hours before serving to allow flavors to develop.
- Commonly served chilled alongside Hawaiian plate lunches but versatile as a picnic or barbecue side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 268kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 398mg | 17% |
| Potassium | 488mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 28mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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