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Can We Talk About This Salad?
I’ll be honest—I used to think macaroni salad and potato salad were supposed to be separate dishes until I tried this Hawaiian combination at a local plate lunch spot and literally understood what island comfort food was all about. The creamy macaroni mixed with tender potatoes creates this incredible texture that’s both familiar and exciting, while that rich, slightly tangy dressing ties everything together into pure aloha comfort. It’s the kind of side dish that makes people stop eating their main course to ask what makes it so addictive. Now my family requests this for every barbecue and potluck, and I’m pretty sure my neighbors think I’ve become some kind of Hawaiian cooking expert (if only they knew how simple this actually is).
Here’s the Thing About This Recipe
What makes this work is that we’re combining the best of both worlds—creamy pasta and tender potatoes in one gorgeous, satisfying dish. The key is getting both components cooked perfectly and using enough dressing to make everything luxuriously creamy without being gloopy. Hawaiian-style mac salad is all about that rich, mayonnaise-forward dressing that coats every piece. It’s honestly that simple—good pasta, good potatoes, and the confidence to be generous with that creamy dressing.
Gathering Your Ingredients (Don’t Stress!)
Good elbow macaroni is traditional, though any small pasta shape works beautifully. Don’t stress about using fancy pasta—this is comfort food at its finest, so regular supermarket pasta is perfect. Cook it just until tender, not al dente like you would for Italian dishes.
For potatoes, I love red or Yukon Gold because they hold their shape and have great flavor. Don’t use russets; they’ll fall apart and make your salad mushy. The potatoes should feel firm and have smooth skin without green spots.
Real mayonnaise is crucial here—this isn’t the time for light mayo or miracle whip. Hawaiian mac salad is unapologetically rich and creamy, and that comes from good, full-fat mayonnaise. Don’t cheap out on store-brand mayo; I learned this after making flat, disappointing salad twice.
I always grab extra ingredients because this salad is even better the next day, and there’s nothing worse than running out of the dish everyone’s talking about.
Here’s How We Do This
Start by cooking your macaroni until it’s tender—not al dente, but actually soft like traditional Hawaiian style. Here’s where I used to mess up: I’d undercook the pasta thinking it would continue cooking, but Hawaiian mac salad needs tender, creamy pasta. Don’t be me—cook it until it’s properly soft.
Cook your potatoes separately in well-salted water until fork-tender but not falling apart. Keep the skins on during cooking for better flavor, then peel them while they’re still warm. Cut into bite-sized chunks and season immediately with salt and pepper.
Make your dressing while everything cools—this is just mayonnaise, a touch of vinegar for brightness, and seasonings. The ratio should be generous enough to coat everything luxuriously. Hawaiian mac salad is known for being creamy, so don’t be shy with the mayo.
Here’s my secret: mix the warm pasta and potatoes with a little of the dressing first, then let them cool completely before adding the rest. This prevents the mayo from breaking and helps the flavors penetrate better.
Add your chopped vegetables—celery for crunch, green onions for bite, and maybe some carrots for color and sweetness. Fold everything together gently, then let it chill for at least an hour so all those flavors can meld together into island perfection.
When Things Go Sideways (And They Will)
Pasta turned out mushy? You probably overcooked it or let it sit in the hot water too long. Hawaiian mac salad does want tender pasta, but not mushy. Next time, test frequently and drain immediately when it’s just right.
Salad seems dry or not creamy enough? Add more mayonnaise gradually until you get that luxurious, coating consistency. Hawaiian mac salad should be generously dressed, not skimpy.
If your potatoes broke apart, they were either overcooked or you used the wrong type. Waxy potatoes like red or Yukon Gold hold their shape much better than starchy russets.
When I’m Feeling Creative
When I’m feeling fancy, I’ll add some diced hard-boiled eggs for extra richness—makes it more substantial than a simple side probably needs, but sometimes you want that protein boost. My island twist includes adding a tiny bit of pineapple juice to the dressing for subtle tropical sweetness.
Sometimes I’ll throw in some diced ham or spam for a more authentic Hawaiian plate lunch experience. Around the holidays, I’ll garnish with fresh herbs and paprika for a prettier presentation that still tastes like pure comfort.
Things People Ask Me
What makes this different from regular macaroni salad? The combination of pasta and potatoes in one dish is uniquely Hawaiian, plus the generous amount of creamy dressing that makes everything luxuriously rich and satisfying.
Can I make this ahead? Absolutely! This is actually better the next day once all the flavors have melded. Just give it a good stir and maybe add a touch more mayo if it seems dry.
Do I really need to cook the pasta until soft? Yes! Hawaiian-style mac salad uses tender pasta, not al dente. It’s a different texture than Italian pasta dishes, and that softness is part of what makes it so comforting.
Before You Head to the Kitchen
I couldn’t resist sharing this because there’s something magical about a dish that captures the laid-back, comfort-loving spirit of the islands in every creamy bite. The best Hawaiian macaroni potato salad days are when you’re spooning out that rich, satisfying goodness, watching people’s faces light up at that first island-style bite, and thinking “I can’t believe I brought Hawaii to my own kitchen!” It’s proof that sometimes the most soul-satisfying dishes are the ones that embrace comfort and richness without apology, and honestly, we all need more aloha spirit in our cooking.
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Hawaiian Macaroni Potato Salad
Description
Island comfort food combining creamy macaroni and tender potatoes in rich, satisfying harmony—pure aloha on a plate
Prep Time: 20 minutes | Cook Time: 20 minutes | Chill Time: 1 hour | Total Time: 1 hour 40 minutes | Servings: 8-10
Ingredients
For the Salad:
- 1 pound elbow macaroni (or small pasta shapes)
- 2 pounds red or Yukon Gold potatoes
- 3 celery stalks, diced small
- 4 green onions, sliced thin (white and green parts)
- 1 large carrot, diced small (optional but adds color)
- Salt for pasta and potato water
For the Dressing:
- 1½ cups mayonnaise (use the real stuff, not light)
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder (optional but adds depth)
For Serving:
- Paprika for sprinkling
- Extra green onions for garnish
- A smile and some aloha spirit
Instructions
- Bring a large pot of salted water to boil for the pasta. Cook elbow macaroni until tender (not al dente—Hawaiian style wants soft pasta), about 2 minutes longer than package directions.
- In another pot, cook whole potatoes with skins on in salted water until fork-tender, about 15-20 minutes depending on size.
- While both are cooking, make the dressing by whisking together mayonnaise, vinegar, sugar, salt, pepper, and garlic powder until smooth.
- Drain pasta and rinse with cold water to stop cooking. Let cool while you prep the potatoes.
- Drain potatoes and let cool just until you can handle them. Peel while still warm (skins slip off easily) and cut into bite-sized chunks.
- Season the warm potato chunks immediately with salt and pepper—warm potatoes absorb seasoning better.
- In a large bowl, gently combine pasta and warm potatoes with about ½ cup of the dressing. Let cool completely—this prevents the mayo from breaking.
- Add diced celery, green onions, and carrots if using. Fold in remaining dressing until everything is generously coated and creamy.
- Cover and refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors meld together.
- Before serving, give it a gentle stir and adjust seasoning. The salad should be rich and creamy—add more mayo if it seems dry.
- Garnish with paprika and extra green onions for that classic Hawaiian plate lunch look.
Notes:
- Cook pasta until tender, not al dente—this is Hawaiian style, not Italian
- Don’t skimp on the mayonnaise—Hawaiian mac salad is unapologetically creamy
- Season the warm potatoes immediately for better flavor absorption
- This gets better overnight as flavors develop
Storage Tips:
- Keeps covered in refrigerator for 3-4 days
- Actually improves after a day as flavors meld
- Don’t freeze—the texture becomes unpalatable
- Let come to room temperature for 20 minutes before serving for best flavor
