Hawaiian Macaroni and Potato Salad
Creamy, tangy, and oh-so-satisfying, Hawaiian Macaroni and Potato Salad is a delightful fusion of two beloved comfort staples. This island-inspired dish combines tender elbow macaroni, fork-tender russet potatoes, and crisp grated carrots, all enveloped in a rich, tangy dressing made with mayonnaise, apple cider vinegar, and a hint of sugar for balance. Chopped green onions and diced hard-boiled eggs add bursts of flavor and texture, while the hour-long chill in the fridge allows the flavors to meld together perfectly. A must-have side dish for Hawaiian BBQs, summer picnics, or any gathering, it’s easy to make and irresistibly delicious. Serve it chilled and watch it steal the spotlight at your table!
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 4 medium Russet potatoes
- 1 large Carrot
- 2 cups Mayonnaise
- 1 tablespoon Apple cider vinegar
- 0.5 cup Milk
- 2 teaspoons Sugar
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 stalks Green onion
- 3 large Hard-boiled eggs
Instructions
Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until tender but not mushy. Drain and set aside to cool slightly.
Peel and dice the potatoes into 1-inch cubes. Place them in another pot, cover with water, and add a pinch of salt. Boil the potatoes until fork-tender, about 12-15 minutes. Drain and let cool slightly.
Peel and grate the carrot using the large holes of a box grater. Set aside.
In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, milk, sugar, salt, and black pepper until smooth and creamy.
Add the cooked macaroni, potatoes, grated carrot, and chopped green onion into the bowl with the dressing. Gently fold everything together until well coated.
Peel the hard-boiled eggs and dice them into small pieces. Gently fold the eggs into the salad, being careful not to mash them.
Taste the salad and adjust seasoning with additional salt or pepper, if needed.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a gentle stir. Serve chilled as a side dish for Hawaiian BBQ or your favorite main course.
Nutrition Facts
Calories |
5141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.4 g | 494% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 6416 mg | 279% | |
| Total Carbohydrate | 346.1 g | 126% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 29.5 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 422 mg | 32% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4628 mg | 98% | |
*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.
