Hawaiian Potato Salad Recipe
This Hawaiian Potato Salad recipe blends tender potatoes, macaroni, crunchy veggies, and a creamy, slightly sweet dressing for the perfect island-style side dish. Great for summer BBQs, luaus, or as a tropical twist on a classic favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
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4 medium russet potatoes, peeled and diced
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1 cup elbow macaroni
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1/2 cup mayonnaise
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1/4 cup milk
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2 tsp apple cider vinegar
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1 tsp sugar
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1/2 cup grated carrots
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1/4 cup chopped celery
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1/4 cup chopped sweet onion
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Salt and pepper to taste
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Optional: chopped hard-boiled eggs, green peas
Instructions
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Boil potatoes until tender but firm. Drain and cool.
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Cook macaroni per package instructions. Drain and cool.
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In a bowl, mix mayo, milk, vinegar, sugar, salt, and pepper.
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Combine cooled potatoes and macaroni with carrots, celery, and onions.
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Add dressing and gently mix to coat evenly.
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Chill for at least 1 hour before serving for best flavor.
Notes
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Chill overnight for enhanced flavor.
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Add a bit of pineapple for a sweeter tropical twist.
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Use full-fat mayo for creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 280mg
Find it online: https://emiliarecipes.com/hawaiian-potato-salad-recipe/