Hawaiian Macaroni Salad

After going to Maui and having Hawaiian macaroni salad, I’ve been determined to find a recipe that reminds me of Hawaii.

This is the closest I’ve found, and it’s really good.


  • 1 lb. potatoes, cooked and cut up
  • 1 lb. elbow macaroni, cooked according to box
  • 4 TBSP apple cider vinegar
  • 3 carrots, shredded
  • 1 small onion, shredded
  • 2 1/2 c. mayonnaise
  • 1/2 c. milk
  • 4 tsp. sugar
  • salt and pepper to taste
  • Additional milk or half and half to thin, if desired


  1. Cook potatoes, and cut into bite size pieces.
  2. Cook pasta according to box, and drain.
  3. In a large bowl add hot pasta, and sprinkle with the vinegar, carrots and onion. Toss together until well combined, and allow to cool for 10-15 minutes.
  4. In a smaller bowl, whisk mayo, milk, and sugar. Season with salt and pepper, and add additional milk or half and half to thin, if desired.
  5. Fold mayo mixture into bowl with pasta, add the potatoes, and season with salt and pepper.
  6. Cover and refrigerate at least 4 hours.

Hawaiian Macaroni Salad:

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