Macaroni Hawaiian Style Potato Salad

I first tried Hawaiian-style potato salad at a family luau, and I was hooked from the first bite—it’s creamier and more flavorful than any mainland potato salad I’d ever had. The secret is in the generous amount of mayonnaise and the addition of macaroni, which makes it extra hearty and perfect for feeding a crowd. Now it’s my go-to dish for every potluck and backyard barbecue!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 60-70 g
• Fat: 170-190 g
• Carbohydrates: 350-380 g

Ingredients

For the salad:

• 4 large potatoes (peeled and cut into 1-inch chunks)
• 2 cups macaroni
• 2 tbsp apple cider vinegar
• 2 1/4 cups mayonnaise
• 4 hard-boiled eggs (diced into 1/2-inch pieces)
• 4 cloves garlic (minced)
• 1 cup frozen peas
• 1/2 cup carrots (finely shredded)
• 1/2 cup sweet relish
• 1/3 cup red onion (finely diced)
• 1/4 cup celery (minced)
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp granulated sugar
• 1/4 tsp paprika

For toppings (optional):

• 2 tbsp fresh parsley (finely chopped)

Step 1: Prepare the Mise en Place and Hard-Boiled Eggs

• 4 hard-boiled eggs
• 4 cloves garlic
• 1/3 cup red onion
• 1/4 cup celery
• 1/2 cup carrots
• 2 tbsp fresh parsley
• 2 1/4 cups mayonnaise
• 2 tbsp apple cider vinegar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp granulated sugar
• 1/4 tsp paprika
• 1/2 cup sweet relish

Begin by preparing all your ingredients so everything is ready when you need it.

Dice the hard-boiled eggs into 1/2-inch pieces and set aside.

Mince the garlic, finely dice the red onion, mince the celery, finely shred the carrots, and finely chop the fresh parsley.

Measure out the mayonnaise, apple cider vinegar, salt, pepper, sugar, paprika, and sweet relish into separate bowls.

Having everything prepped and organized will make the final assembly quick and seamless.

Step 2: Cook the Potatoes and Pasta in Parallel

• 4 large potatoes
• 2 cups macaroni

While you're prepping ingredients, bring two large pots of salted water to a boil—one for the potatoes and one for the macaroni.

Add the peeled and chunked potatoes to one pot and bring to a boil, cooking for 10-15 minutes until they're fork-tender but still hold their shape.

In the other pot, cook the macaroni according to package directions until just al dente.

I like to slightly undercook pasta in potato salad so it doesn't become mushy when mixed with the mayo dressing—it holds up much better.

Step 3: Drain and Dress the Warm Pasta and Potatoes

• cooked potatoes from Step 2
• cooked macaroni from Step 2
• 2 tbsp apple cider vinegar

Drain both the potatoes and macaroni well in separate colanders, shaking them gently to remove excess water.

Transfer them to a large mixing bowl while still warm.

Pour the apple cider vinegar over the warm mixture and stir gently but thoroughly, ensuring the vinegar coats everything evenly.

This crucial step allows the warm pasta and potatoes to absorb the vinegar's acidity, which brightens the final dish and prevents it from tasting flat.

Let the mixture cool to room temperature for about 10-15 minutes, stirring occasionally.

Step 4: Build the Creamy Base and Add Vegetables

• potato and pasta mixture from Step 3
• 2 1/4 cups mayonnaise
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp granulated sugar
• 1/4 tsp paprika
• diced hard-boiled eggs from Step 1
• minced garlic from Step 1
• 1 cup frozen peas
• shredded carrots from Step 1
• 1/2 cup sweet relish
• diced red onion from Step 1
• minced celery from Step 1

Once the pasta mixture has cooled, add the mayonnaise to the bowl along with the salt, pepper, sugar, and paprika.

Stir well to create a creamy, evenly-coated base.

Now add the diced hard-boiled eggs, minced garlic, frozen peas, shredded carrots, sweet relish, diced red onion, and minced celery.

Fold everything together gently but thoroughly, being careful not to break apart the potatoes or eggs.

The mixture should come together into a cohesive salad with creamy dressing coating all the components.

Step 5: Chill and Finish

• potato salad from Step 4
• 2 tbsp fresh parsley

Transfer the potato salad to a serving dish or container and refrigerate for at least 4 hours—this allows the flavors to meld and the dressing to fully coat everything.

I find that letting it chill overnight actually improves the flavor even more, as the ingredients continue to marry together.

Just before serving, top with the fresh chopped parsley for a bright, herbaceous finish and a pop of color that's essential to the Hawaiian-style presentation.

Macaroni Hawaiian Style Potato Salad

Delicious Macaroni Hawaiian Style Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 10 servings

Calories: 3250

Ingredients Method

Ingredients

  

For the salad

• 4 large potatoes (peeled and cut into 1-inch chunks)
• 2 cups macaroni
• 2 tbsp apple cider vinegar
• 2 1/4 cups mayonnaise
• 4 hard-boiled eggs (diced into 1/2-inch pieces)
• 4 cloves garlic (minced)
• 1 cup frozen peas
• 1/2 cup carrots (finely shredded)
• 1/2 cup sweet relish
• 1/3 cup red onion (finely diced)
• 1/4 cup celery (minced)
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp granulated sugar
• 1/4 tsp paprika

For toppings (optional)

• 2 tbsp fresh parsley (finely chopped)

Method

 

1. Begin by preparing all your ingredients so everything is ready when you need it. Dice the hard-boiled eggs into 1/2-inch pieces and set aside. Mince the garlic, finely dice the red onion, mince the celery, finely shred the carrots, and finely chop the fresh parsley. Measure out the mayonnaise, apple cider vinegar, salt, pepper, sugar, paprika, and sweet relish into separate bowls. Having everything prepped and organized will make the final assembly quick and seamless.
2. While you're prepping ingredients, bring two large pots of salted water to a boil—one for the potatoes and one for the macaroni. Add the peeled and chunked potatoes to one pot and bring to a boil, cooking for 10-15 minutes until they're fork-tender but still hold their shape. In the other pot, cook the macaroni according to package directions until just al dente. I like to slightly undercook pasta in potato salad so it doesn't become mushy when mixed with the mayo dressing—it holds up much better.
3. Drain both the potatoes and macaroni well in separate colanders, shaking them gently to remove excess water. Transfer them to a large mixing bowl while still warm. Pour the apple cider vinegar over the warm mixture and stir gently but thoroughly, ensuring the vinegar coats everything evenly. This crucial step allows the warm pasta and potatoes to absorb the vinegar's acidity, which brightens the final dish and prevents it from tasting flat. Let the mixture cool to room temperature for about 10-15 minutes, stirring occasionally.
4. Once the pasta mixture has cooled, add the mayonnaise to the bowl along with the salt, pepper, sugar, and paprika. Stir well to create a creamy, evenly-coated base. Now add the diced hard-boiled eggs, minced garlic, frozen peas, shredded carrots, sweet relish, diced red onion, and minced celery. Fold everything together gently but thoroughly, being careful not to break apart the potatoes or eggs. The mixture should come together into a cohesive salad with creamy dressing coating all the components.
5. Transfer the potato salad to a serving dish or container and refrigerate for at least 4 hours—this allows the flavors to meld and the dressing to fully coat everything. I find that letting it chill overnight actually improves the flavor even more, as the ingredients continue to marry together. Just before serving, top with the fresh chopped parsley for a bright, herbaceous finish and a pop of color that's essential to the Hawaiian-style presentation.