Hawaiian Potato and Macaroni Salad

Diana Perry


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!


★★★★★ 2 votes

6 to 8
4 Hr 45 Min


  • 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
  • ·
    sea salt and fresh ground pepper to taste
  • ·
    cayenne pepper to taste (optional)

How to Make Hawaiian Potato and Macaroni Salad


  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.

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