Best Hawaiian Macaroni And Potato Salad Recipes

Hawaiian Macaroni (And Potato) Salad image

Provided by Zephs Wife

Categories Potluck

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

12 ounces elbow macaroni (one lrg. bag, not sure of oz.)
1 cup mayonnaise (Best Foods or Hellmans)
1 -1 1/2 large onion (sweet kind is better)
2 carrots (shredded)
3 potatoes (small chunks)
4 -5 hard-boiled eggs
1 teaspoon celery seeds or 1 teaspoon celery salt
pepper
1 tablespoon soy sauce
1 cup frozen peas
1 ounce black olives, sliced (small can, not sure of oz.)

Steps:

Boil the noodles, potatoes, and eggs separately.
Drain when cooked through and cool.
In a large bowl, put noodles and cubed potatoes and add mayo to consistency you like.
Thinly slice the onion.
Shred the carrots and add both to bowl.
Slice hard boiled eggs and add to bowl.
You can use celery (thinly sliced) or the celery seed for a milder celery taste - add to mixture.
Add the soyu sauce and pepper to taste and mix well.
Add the peas and gently mix.
Put black olives on top.
You may need to add more mayo and/or soyu the next day - its always better the next day.
Enjoy and Aloha.

Hawaiian Potato and Macaroni Salad image

Provided by Diana Perry

Time 4h45m

Number Of Ingredients 14

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

Steps:

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.