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Hawaiian Potato Salad | Hawaiian Potato Mac Salad

🥔 Hawaiian Potato Mac Salad Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 8
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 lb about 4 cups russet potatoes, peeled and diced
  • 1 ½ cups elbow macaroni
  • 1 cup mayonnaise preferably Best Foods or Hellmann’s
  • 1 tbsp apple cider vinegar
  • 1 tbsp yellow mustard optional, for zip
  • ½ cup whole milk
  • 1 tsp sugar
  • 1 cup grated carrot
  • ½ cup finely chopped celery optional
  • ¼ cup grated onion or finely minced
  • Salt and black pepper to taste
  • Optional garnish: green onions or parsley

Method
 

  1. Boil potatoes in salted water until fork-tender but not falling apart, about 10–12 minutes. Drain and cool slightly.
  2. Cook macaroni according to package directions. Drain and rinse under cool water. Let it cool completely.
  3. In a large bowl, whisk together mayonnaise, milk, vinegar, sugar, mustard (if using), salt, and pepper until smooth.
  4. Gently fold in the potatoes and macaroni. Add grated carrot, onion, and celery. Mix until everything is evenly coated.
  5. Taste and adjust seasoning. Chill in the fridge for at least 2 hours (or overnight) for best flavor.
  6. Before serving, give it a gentle stir. Add a splash of milk if needed to loosen the texture.

Notes

For an authentic Hawaiian-style texture, slightly overcook the pasta and potatoes—they should be soft and creamy.
Chill time is key! The flavor develops and improves after a few hours in the fridge.
You can make this a day ahead. It tastes even better the next day.
Add diced hard-boiled eggs or chopped pickles for a twist, if you like.