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Hawaiian Macaroni Salad with Potatoes + VIDEO
5 from 60 votes

Hawaiian Macaroni Salad with Potatoes + VIDEO

This Hawaiian Macaroni Salad combines russet potatoes, macaroni noodles, shredded onion and carrot, peas, and scallions tossed in a creamy dressing made of mayonnaise, sweet pickle relish, apple cider vinegar, mustard, and allspice. The result is a textured, mildly tangy salad with a blend of soft potatoes and firm pasta, popular in Hawaiian cuisine.

Prep Time
15 mins
Cook Time
14 mins
Total Time
29 mins
Servings: 16
Calories: 268 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 268

% 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.