Description
Savory Potato Mac Salad is a classic Hawaiian-style side dish combining tender boiled potatoes and elbow macaroni tossed in a creamy mayo-based dressing with crunchy grated carrots, onions, and optional hard-boiled eggs. This salad is chilled to meld flavors and is perfect for picnics, barbecues, and family gatherings.
Ingredients
Scale
Vegetables
- 2 cups Small Potatoes (Yukon gold or red potatoes), peeled and cubed
- 1 small Carrot, grated
- 1/2 medium Onion, grated (chilled before grating)
Pasta
- 1 cup Elbow Macaroni (gluten-free pasta can be used)
Dressing
- 1 cup Mayonnaise (can substitute with Greek yogurt)
- 1/4 cup Milk (any milk or non-dairy alternative)
- 1 tablespoon Granulated Sugar (optional)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Apple Cider Vinegar
Others
- 2 large Hard Boiled Eggs (optional)
Instructions
- Prepare the Potatoes: Peel and cube the small potatoes, then boil them in salted water for about 5 minutes until they are tender but still hold their shape, not mushy.
- Cook the Macaroni: Add the elbow macaroni directly into the boiling potatoes and continue cooking for an additional 6-8 minutes until both the potatoes and macaroni are cooked through and tender. Drain them well.
- Toss with Vinegar: While still warm, toss the drained potatoes and macaroni with apple cider vinegar to allow them to absorb its tangy flavor.
- Mix the Dressing: In a large bowl, whisk together mayonnaise, milk, granulated sugar (if using), salt, and pepper until the mixture is smooth and creamy.
- Combine Ingredients: Gently fold in the potato and macaroni mixture with the grated carrot, grated onion, and chopped hard-boiled eggs (if using), ensuring everything is evenly coated with the dressing.
- Chill the Salad: Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the salad chill completely.
- Serve: Before serving, gently stir the salad to redistribute the dressing, and enjoy it cold as a side dish to grilled favorites or at any social gathering.
Notes
- Using potato types like Yukon Gold or red potatoes helps maintain salad texture without becoming too mushy.
- Chilling the onion before grating reduces its pungency for a milder flavor.
- For a lighter dressing, substitute mayonnaise with Greek yogurt or use a non-dairy alternative.
- Apple cider vinegar adds a subtle tang but can be adjusted or replaced with white vinegar if preferred.
- This salad tastes best after chilling overnight to allow flavors to fully develop.
- Optional hard-boiled eggs add protein and richness but can be omitted for a vegetarian version.
- Gluten-free elbow macaroni can be used to accommodate dietary restrictions.
