Hawaiian Potato Salad (Potato Mac Salad)
This Potato Mac Salad isn't your grandma's side dish. Combining tender potatoes and creamy macaroni, it's the salad mash-up you didn't know you needed. Ideal for impressing at potlucks, picnics, or whenever you need to step up your side dish game.
Servings: 10 servings
Ingredients
- 1-½ pounds Russet potatoes peeled and cut into ½-inch cubes
- plenty of salt to boil the potatoes
- ½ pound elbow macaroni
- 4 hard-boiled eggs reserve two yolks for the dressing
- 1 cup finely diced ham or spam
- 3 large pickles chopped
- 3 green onions chopped
Dressing:
- ½ white or yellow onion
- 1 cup mayonnaise
- 2 egg yolks from the boiled eggs
- 2 tablespoons yellow mustard
- 2 tablespoons pickle juice
- 2 tablespoons chopped fresh dill
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
Cook the Potatoes and Macaroni
- Place the cubed potatoes in a large pot and cover with cold water. Add a generous amount of salt to the water and bring to a boil.
- Cook until fork-tender but not falling apart, 15 to 20 minutes, depending on the size of the potato chunks.
- Scoop the chunks of potatoes out with a skimmer or sieve and keep the water in the pot so you can cook the macaroni. Make sure the water is drained from the potatoes and place them in a large bowl to cool.
- Bring the water in the pot back up to a boil. Add the macaroni and cook according to the package directions (usually 8 to 12 minutes). Drain and rinse with cold water to cool. Place the macaroni in the bowl with the potatoes.
Prepare the Eggs and Mix Ins
- Peel the hard-boiled eggs and remove the yolks from two of them, placing them in a bowl for the dressing.
- Chop the remaining egg whites and whole eggs, then add them to the bowl with the potatoes and macaroni. Toss in the ham, pickles, and green onions.
Prepare the Dressing:
- Grate the onion into the bowl with the egg yolks, ensuring that the onion juices and grated onion fall into the bowl. Mash the yolks with a fork.
- Add the mayonnaise, mustard, pickle juice, dill, salt and pepper. Mix until well combined.
Combine the Ingredients:
- Pour the dressing over the salad and gently mix until all the ingredients are well coated.
- Cover and refrigerate the salad for at least an hour before serving to allow the flavors to blend. For best results, make it a day ahead.
Notes
- This salad tastes even better the next day, so feel free to prepare it in advance. If the dressing soaks into the potatoes, you can stir in a bit more mayo before serving.
- Make sure to salt the potato and macaroni cooking water generously for the best flavor.
Nutrition
Serving: 1serving | Calories: 347kcal | Carbohydrates: 31g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 92mg | Sodium: 730mg | Potassium: 456mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg
