Hawaiian Island Drive in Style Macaroni Potato Salad
Transport your taste buds straight to the tropics with this Hawaiian Island Drive-In Style Macaroni Potato Salad—a luscious blend of creamy textures and sweet-tangy flavors inspired by beloved island plate lunches. This crowd-pleasing side dish combines tender elbow macaroni, fork-soft russet potatoes, and fresh grated carrots, all enveloped in a rich dressing made with mayonnaise, apple cider vinegar, and a touch of sugar. A hint of grated onion adds depth, while the chill time allows the vibrant flavors to harmonize beautifully. Perfectly paired with Hawaiian BBQ or classic luau dishes, this easy-to-make salad is your ticket to comforting island vibes at home. Whether for a potluck or weeknight dinner, this dish ensures every scoop is as satisfying as a warm Hawaiian breeze.
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Ingredients
- 2 cups elbow macaroni
- 2 medium russet potatoes
- 2 medium carrots
- 1.5 cups mayonnaise
- 2 tablespoons apple cider vinegar
- 3 teaspoons granulated sugar
- 0.25 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons onion (finely grated)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until tender. Drain and rinse under cold water to cool, then set aside.
Step 2
Peel the russet potatoes and cut them into bite-sized chunks. Place the potatoes into a pot, cover with cold water, and bring to a boil. Cook until fork-tender, about 12–15 minutes. Drain well and let them cool slightly.
Step 3
Peel the carrots and grate them using a box grater. Set them aside.
Step 4
In a large mixing bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, milk, salt, black pepper, and grated onion. Stir until smooth and creamy.
Step 5
Add the cooked macaroni, potatoes, and grated carrots to the bowl with the dressing. Gently fold the ingredients together until everything is evenly coated with the dressing.
Step 6
Taste and adjust seasoning if needed. Feel free to add a bit more mayonnaise or milk if the salad seems too dry.
Step 7
Cover the salad and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld together.
Step 8
Serve chilled as a side dish with your favorite Hawaiian-style barbeque or plate lunch.
Nutrition Facts
| Serving size | (1178.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3865.2 |
| Total Fat 264.1g | 0% |
| Saturated Fat 24.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 358.4mg | 0% |
| Sodium 3349.6mg | 0% |
| Total Carbohydrate 332.2g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 34.4g | |
| Protein 42.3g | 0% |
| Vitamin D 26.8IU | 0% |
| Calcium 185.8mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 2535.6mg | 0% |
Source of Calories