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Macaroni Salad served with Shoyu Chicken

Hawaiian Macaroni Salad

  • Author: Deborah Harroun
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Hawaiian


The perfect Hawaiian side dish, this Hawaiian Pasta Salad is a creamy combination of pasta salad and potato salad.



  • 3 medium russet potatoes
  • 8 oz dry macaroni pasta
  • 4 hard boiled eggs, peeled and chopped
  • 1/4 cup chopped sweet onion
  • 1 1/2 cups Best Foods or Hellmann’s mayonnaise, divided
  • 1/4 cup sweet pickle relish
  • 1/4 cup grated carrot
  • 3 tablespoons sweet pickle juice
  • Salt and pepper


  1. Peel the potatoes and cut into 1-inch cubes. Place in a large pot and cover with water. Add about 1 tablespoon of kosher salt to the water and place over high heat.
  2. Bring to a boil and cook until the potatoes are fork tender. Drain and reserve.
  3. Meanwhile, bring another pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
  4. In a large bowl, combine the cooked potatoes and cooked macaroni.  Add the eggs, onion, 1 cup of the mayonnaise, the relish, carrot and pickle juice.
  5. Toss until well combined. Season with salt and pepper.
  6. Cover and refrigerate for at least 1 hour.
  7. When you are ready to serve, stir in the remaining 1/2 cup of mayonnaise. Add more to taste, and add more salt and pepper, if needed.

Recipe Notes:

From Aloha Kitchen by Anna Kysar

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

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