Hawaiian Mac Salad

Hawaiian Mac Salad

19 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 5 m
Recipe by  sheri215

“If you've ever been to Hawaii, you know mac salad is a staple there and is different than mac salad anywhere else! I finally think I've made some almost as good as the island! Serve with kahlua pork or any of your other island favorites! Enjoy!”

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Adjust Servings

Original recipe yields 4 servings



  1. Bring a pot of lightly salted water to a rolling boil; cook the macaroni in boiling water until cooked through yet firm to the bite, about 8 minutes. Drain. Chill in refrigerator.
  2. Bring a separate pot of lightly salted water to a rolling boil; cook the potatoes in boiling water until just cooked through, 20 to 25 minutes. Drain, peel, and chop the potatoes into small cubes. Combine the potatoes, chopped egg, and mayonnaise in a bowl; mix. Add the macaroni, Italian-style salad dressing, onion, carrot, salt, and pepper to the potato mixture; stir. Chill in refrigerator until cold, about 20 minutes. Serve cold.

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Reviews (19)

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This is Mac Salad but not really Hawaiian Mac Salad. I made it out of curiosity and, while it was tasty, it's a far cry from what you'll get at any plate lunch/Korean BBQ joint in Hawaii. True Hawaiian Mac Salad is simple... Macaroni, Best Foods/Hellmann's Mayo (a must) a little bit of milk, and salt and white pepper to taste. Sometimes you'll find shredded carrots, but generally, there are just flakes of them for color. You may find variations of mac salad in the grocery store that include potato and egg, but purists will tell you that mac salad is really just macaroni and best foods mayo.



I was born in Hawaii and still live here. We make Mac salad for parties all the time without "following" a recipe since we were brought up with this. I have never heard of Italian dressing in this dish. I love potato Mac salad. I add more boiled eggs, usually 3. We use enough mayo to make it creamy. If you put in the fridge over night, you may need to add more mayo the next day if it looks dry. This is not a healthy dish, but it's oh so good. On occasion we add frozen peas or shredded carrots. You must have onions! It really makes the dish. For presentation a lot of people add paprika to the top. Sometimes after I put my serving in my plate I top it off with shoyu (soy sauce). Yummmm!



As an island girl myself, I can tell you the KEY to this recipe is the MAUI ONION. Maui onions have a unique sweet taste that unlocks the true flavor in this lovely salad. Follow the directions, treat yourself to the Maui onion if you are unfamiliar, and you will see. Thank you for sharing this recipe Sheri, it's a keeper!

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Amount Per Serving (4 total)

  • Calories
  • 543 cal
  • 27%
  • Fat
  • 26.2 g
  • 40%
  • Carbs
  • 65.7 g
  • 21%
  • Protein
  • 11.7 g
  • 23%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 607 mg
  • 24%

Based on a 2,000 calorie diet



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