5.0 from 90 votes
Hawaiian Macaroni Salad with Potatoes + VIDEO
Hawaiian Style Potato Macaroni Salad - A Hawaiian plate lunch special! Creamy macaroni salad with tender chunks of potato, sweet peas, and carrots mixed in.
Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins
Servings: 16
Calories: 268 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
Notes
- 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.
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
(14%)
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: 16Serving
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.