Hawaiian Mac and Potato Salad
The first thing the Hawaiian chef told me was to forget what I thought I knew about pasta. He cooked the macaroni past the point of resistance: no al dente, no structure left to argue with, just soft, fully expanded noodles. I watched it happen and assumed something had gone wrong.
It hadn't. Those soft noodles drink up the creamy dressing, and with tender potatoes, chopped egg and a little grated carrot, you get the cool, comforting side that belongs next to every plate of Hawaiian fried chicken. I made it for Anyone Can Cook aboard the Disney Wonder, and it disappeared fast.
Why You Will Love This Hawaiian Mac Salad
Proper plate-lunch style: soft macaroni, tender potatoes and a rich, creamy dressing
Gets better as it sits: the pasta and potatoes soak up the dressing in the fridge
Make-ahead friendly: assemble it the day before
Gently spiced: garlic, paprika, a pinch of turmeric and an optional hint of cayenne
At a Glance
Serves 6 to 8 | Prep: 20 minutes | Cook: 25 minutes | Chill: at least 1 hour
Why This Mac Salad Works
Cooking the macaroni past al dente is the whole point. Fully swollen noodles are soft enough to absorb the dressing instead of sitting in it, which gives Hawaiian mac salad its famously creamy, tender texture. Rinsing and chilling the pasta stops it cooking and dries the surface so the dressing clings.
The potatoes go into the dressing while still warm, so they soak up the flavor, and letting them steam dry first keeps the salad from turning watery. A long rest in the fridge brings it all together.
Hawaiian Mac and Potato Salad
Serves 6 to 8 | Prep: 20 minutes | Cook: 25 minutes | Chill: at least 1 hour
Ingredients
For the Salad
Kosher salt
6 ounces macaroni
12 ounces russet potatoes, peeled and cut into ½-inch cubes
3 hard-boiled eggs, peeled and chopped
1 small carrot, finely grated
For the Dressing
1½ cups mayonnaise
2 teaspoons garlic paste
¾ teaspoon freshly ground black pepper, plus more for serving
½ teaspoon granulated sugar
¼ teaspoon onion powder
¼ teaspoon paprika
⅛ teaspoon turmeric
Pinch of cayenne pepper (optional)
To Serve
Shredded iceberg lettuce
Instructions
Cook the Macaroni
Bring a large pot of well-salted water to a rolling boil. Add the macaroni and cook it 1 to 2 minutes longer than the package suggests, until soft and swollen, almost overdone.
Drain, rinse under cold water until completely cool, then refrigerate for at least 1 hour to chill and dry slightly.
Cook the Potatoes
In the same pot, cover the potatoes with about an inch of fresh water and add a good pinch of salt. Bring to a boil, then reduce the heat and simmer until just tender, 8 to 10 minutes.
Drain carefully and let the potatoes sit for a few minutes so the steam carries away any excess moisture.
Make the Salad
In a large bowl, stir together the chopped eggs, mayonnaise, garlic paste, black pepper, grated carrot, sugar, onion powder, paprika, turmeric and cayenne, if using.
Fold in the warm potatoes, then gently add the chilled macaroni, mixing carefully so everything stays intact.
Cover and refrigerate until well chilled. To serve, spoon onto a bed of crisp shredded iceberg lettuce and finish with a grind of black pepper.
Tips for Success
Overcook the Pasta on Purpose
It feels wrong, but soft macaroni is what makes this salad creamy rather than stodgy.
Let the Potatoes Steam Dry
A few minutes in the colander keeps excess water out of the dressing.
Give It Time
This is not a salad to rush. A few hours in the fridge, or overnight, makes it even better.
A Splash of Vinegar
Many island cooks toss the warm macaroni with a spoonful of cider vinegar before chilling it. Try it if you like a little tang.
What to Serve with Hawaiian Mac Salad
Grilled chicken, such as my Grilled Lemon Rosemary Chicken
Slow-roasted pork, like my Cuban Mojo Pork
How to Store
Fridge: Keep covered in the fridge for up to 2 days. Stir gently and taste before serving; chilled salads often need a final pinch of salt or pepper.
Freezer: Not recommended. The mayonnaise dressing separates when frozen.
Frequently Asked Questions
Why is the macaroni overcooked in Hawaiian mac salad?
Soft, fully swollen macaroni absorbs the dressing instead of just being coated by it. That is what gives Hawaiian mac salad its creamy, tender texture.
Can I make mac salad the day before?
Yes, and it is better for it. Assemble it up to 24 hours ahead and keep it covered in the fridge. Add the lettuce only when you serve.
What potatoes are best?
Russets are best. They are starchy and fluffy, so they soak up the dressing beautifully.
Which mayonnaise should I use?
A rich, full-fat mayonnaise works best. In Hawaii, Best Foods (Hellmann's east of the Rockies) is the classic choice.
Why is my mac salad dry?
The pasta keeps absorbing dressing as it sits. Stir in a spoonful or two of mayonnaise, or a splash of milk, just before serving.
You Might Also Like
Try my Crispy Hawaiian Fried Chicken, Classy Deviled Eggs, and Greek Salad.
Recommended Equipment
Make this recipe easier with the right tools: Stock Pot, Chef's Knife, Wooden Cutting Board, and Rasp Grater.
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