Best 2 Hawaiian Potato And Macaroni Salad Recipes

In the vibrant culinary tapestry of Hawaii, there exists a dish that embodies the spirit of aloha and the islands' unique cultural blend: Hawaiian potato and macaroni salad. A harmonious symphony of flavors and textures, this salad is a beloved side dish that graces potlucks, family gatherings, and backyard barbecues throughout the islands.

Step into the kitchens of Hawaii, and you'll discover a symphony of culinary influences that have shaped this iconic dish. From the hearty potatoes, reminiscent of the volcanic soil that nurtures the islands, to the springy macaroni, a nod to the diverse immigrant communities that have made Hawaii their home, each ingredient tells a story.

The secret to this salad's magic lies in its dressing, a delicate balance of tangy mayonnaise, sweet pineapple, and a hint of mustard, creating a flavor profile that is both refreshing and addictive. The addition of vegetables like carrots, celery, and onions adds a delightful crunch and vibrant colors, while hard-boiled eggs contribute a touch of protein and richness.

Serve Hawaiian potato and macaroni salad as a refreshing side dish to grilled meats, succulent seafood, or even as a standalone meal. Its versatility shines through its ability to complement a wide range of dishes, making it a true crowd-pleaser. Dive into this culinary journey and discover the vibrant flavors and cultural heritage of Hawaii through this beloved salad.

Check out the recipes below so you can choose the best recipe for yourself!

HAWAIIAN MACARONI (AND POTATO) SALAD

Hawaiian Macaroni (And Potato) Salad image

Can't have a plate lunch in Hawaii without this salad. Potatoes make it very hardy and the peas, carrots and olives give it a nice color. Best Foods or Hellmans Mayo is the only kind we use.

Provided by Zephs Wife

Categories Potluck

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces elbow macaroni (one lrg. bag, not sure of oz.)
1 cup mayonnaise (Best Foods or Hellmans)
1 -1 1/2 large onion (sweet kind is better)
2 carrots (shredded)
3 potatoes (small chunks)
4 -5 hard-boiled eggs
1 teaspoon celery seeds or 1 teaspoon celery salt
pepper
1 tablespoon soy sauce
1 cup frozen peas
1 ounce black olives, sliced (small can, not sure of oz.)

Steps:

Boil the noodles, potatoes, and eggs separately.
Drain when cooked through and cool.
In a large bowl, put noodles and cubed potatoes and add mayo to consistency you like.
Thinly slice the onion.
Shred the carrots and add both to bowl.
Slice hard boiled eggs and add to bowl.
You can use celery (thinly sliced) or the celery seed for a milder celery taste - add to mixture.
Add the soyu sauce and pepper to taste and mix well.
Add the peas and gently mix.
Put black olives on top.
You may need to add more mayo and/or soyu the next day - its always better the next day.
Enjoy and Aloha.

HAWAIIAN POTATO AND MACARONI SALAD

Hawaiian Potato and Macaroni Salad image

We first tasted a potato and macaroni salad while in Kauai. I believe it is also popular on the other islands. My family (Ohana) all love this, and request it often. I usually double the ingredients because it goes really fast!

Provided by Diana Perry

Categories Pasta Sides

Time 4h45m

Number Of Ingredients 14

Ingredients

4 large red and/or gold potatoes, cooked til tender, peeled and cut into cubes
3 c cooked shell or elbow macaroni, about 1-1/2 cup macaroni cooked til tender
1/4 c red onion, finely chopped
7 large eggs, hard cooked and chopped
1 c frozen green peas, defrosted
2 stalk(s) celery, finely chopped
2 large carrots, grated
3 Tbsp sweet pickle relish
2 c mayonnaise (i prefer helman's)
2 Tbsp cider vinegar
2 tsp garlic powder
3 Tbsp sugar
sea salt and fresh ground pepper to taste
cayenne pepper to taste (optional)

Steps:

1. In large bowl, toss together potatoes and next 8 ingredients; set aside.
2. In small bowl, mix mayo, cider vinegar, sugar, garlic powder, salt & pepper, and cayenne if desired.
3. Lightly toss with the potato and macaroni mixture.
4. Refrigerate over night,or for a minimum of 4 hours. Taste, and adjust seasoning if needed. Some brands of mayonnaise will seem to soak into the potatoes and macaroni overnight, so be prepared to make up another batch of the sauce if it seems too dry after refrigeration, so adjust as needed.

Tips:

To save time, you can use pre-cooked macaroni and potatoes.
If you don't have celery, you can use chopped carrots or bell peppers instead.
For a creamier salad, add 1/2 cup of mayonnaise. This will also help to hold the salad together.
If you like a tangy salad, add 1/4 cup of vinegar or lemon juice.
For a spicy salad, add 1/2 teaspoon of cayenne pepper or paprika.
Serve the salad immediately or chill it for at least 30 minutes before serving.

Conclusion:

Hawaiian potato and macaroni salad is a delicious and versatile side dish that can be served at any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a side dish that will wow your guests, give this recipe a try.