Hawaiian Potato Salad

potato salad meets mac salad
Potato salad meets mac salad
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4 Potatoes Russet, peeled and cut into 2-inch pieces
2 cups Macaroni dried
1 tbsp White vinegar
2 ½ cups Mayonnaise
4 Hard-boiled eggs chopped
4 cloves Garlic grated or minced
1 cup Frozen peas thawed
½ cup Carrots shredded, freshly grated, about 1 carrot
½ cup Sweet pickle relish
¼ cup Red onion finely diced
¼ cup Celery finely diced
1 tsp Salt
½ tsp Black pepper
Parsley fresh, chopped, optional, for garnish

Nutritional information


Hawaiian Potato Salad


Enter the Hawaiian Potato Salad! This twist on a crowd-pleasing favorite is super easy to make and includes delicious ingredients like potatoes, macaroni, eggs, peas, carrots, red onion, and celery! The tastes and textures are spot on. It’s creamy, fluffy and crunchy with a flavor that is a kind of sweet and savory with a hint of tropicalness. My secret is to use a bit of sweet relish to jazz up the mayonnaise dressing. Perfect for potlucks and backyard parties.    

Start by cooking the potatoes and macaroni. Once cooked, drain and tip into a large mixing bowl. While the potatoes and macaroni are still warm, dress them with white vinegar and let cool completely. Then, add in the mayonnaise and gently stir to coat well. Add in the remaining ingredients and season with salt and black pepper. Finally, chill the salad for at least 4 hours before serving. Finish off with chopped fresh parsley and enjoy!

To make the Hawaiian Potato Salad, you will need the following ingredients:

Ingridiens for Hawaiian Potato Salad

Steps to make Hawaiian Potato Salad


Cook potatoes


To a large pot, add the potato chunks and cover them with cold salted water. Bring to a boil. Reduce to a simmer and cook until the potatoes can be easily pierced with a fork but don't break apart, about 10 to 15 minutes. Remove from heat and drain.


Cook macaroni


Meanwhile, cook 2 cups macaroni according to the package directions. When the macaroni has finished cooking, drain it well.


Combine potatoes and macaroni

While still warm, add the potatoes and macaroni to a large mixing bowl and gently toss with 1 tablespoon vinegar. Allow to cool.


Add mayonnaise


Allow the potatoes to cool. Add 2 ½ cups mayonnaise and toss just until combined.


Add remaining ingredients


Add in 4 minced garlic cloves, 1 cup peas, ½ cup shredded carrots, ½ cup sweet relish, ¼ cup finely diced red onion, ¼ cup finely diced celery, 1 teaspoon salt, and ½ teaspoon pepper and toss to combine.




Cover and refrigerate for at least 4 hours.



Garnish with fresh chopped parsley if you wish. Serve and enjoy!

Looking for the perfect salad for a dinner party? Try this Hawaiian Potato Salad. Think potato salad meets mac salad with a touch of tropical flair. It’s always a crowd-pleaser. Made it? Please let us know! Leave a comment below or share your photo on Instagram and tag @cookmerecipes.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Thanks for sharing the recipe! I’m definitely going to try to make this one!

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