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.

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.

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.

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.

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.