Hawaiian Island Drive in Style Macaroni Potato Salad
Transport your taste buds straight to the tropics with this Hawaiian Island Drive-In Style Macaroni Potato Salad—a luscious blend of creamy textures and sweet-tangy flavors inspired by beloved island plate lunches. This crowd-pleasing side dish combines tender elbow macaroni, fork-soft russet potatoes, and fresh grated carrots, all enveloped in a rich dressing made with mayonnaise, apple cider vinegar, and a touch of sugar. A hint of grated onion adds depth, while the chill time allows the vibrant flavors to harmonize beautifully. Perfectly paired with Hawaiian BBQ or classic luau dishes, this easy-to-make salad is your ticket to comforting island vibes at home. Whether for a potluck or weeknight dinner, this dish ensures every scoop is as satisfying as a warm Hawaiian breeze.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 2 medium russet potatoes
- 2 medium carrots
- 1.5 cups mayonnaise
- 2 tablespoons apple cider vinegar
- 3 teaspoons granulated sugar
- 0.25 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons onion (finely grated)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until tender. Drain and rinse under cold water to cool, then set aside.
Peel the russet potatoes and cut them into bite-sized chunks. Place the potatoes into a pot, cover with cold water, and bring to a boil. Cook until fork-tender, about 12–15 minutes. Drain well and let them cool slightly.
Peel the carrots and grate them using a box grater. Set them aside.
In a large mixing bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, milk, salt, black pepper, and grated onion. Stir until smooth and creamy.
Add the cooked macaroni, potatoes, and grated carrots to the bowl with the dressing. Gently fold the ingredients together until everything is evenly coated with the dressing.
Taste and adjust seasoning if needed. Feel free to add a bit more mayonnaise or milk if the salad seems too dry.
Cover the salad and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld together.
Serve chilled as a side dish with your favorite Hawaiian-style barbeque or plate lunch.
Nutrition Facts
Calories |
3865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.1 g | 339% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 332.2 g | 121% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 34.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 186 mg | 14% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2536 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
