Potato salad, macaroni salad, and potato-macaroni salad are all popular in Hawaii. As I’ve said before, we love our carbs. And while I can’t speak for all of Hawaii, I don’t remember ever seeing a German-style, vinegar-based potato salad served here.

Macaroni salad is a staple of the local plate lunch. Generally it’s a very simple recipe. Beyond the macaroni and mayo, it may have a little carrot for color and maybe a little onion for flavor. Some places definitely add too much mayo but most have a good balance.

A zhushed up potato salad

This recipe is from a beloved member of our extended family. The “recipe” can be found in our family’s cookbook – but you will note some key information is left out. The first time I wanted to make this salad, I had to call my aunt to ask her for guidance on how much of each ingredient to use.

This potato salad is something you make for family and friends – those you want to spend a little more time on and serve something special. The addition of a few more ingredients takes this salad from meh to yum.

A few notes

• Generally speaking I don’t refer to specific brands in my recipes but in this instance, Best Foods (or Hellmann’s, east of the Rockies) is the only mayonnaise we use. My aunt made a point of telling me to only use Best Foods.
• I prefer to use a waxy potato – like Yukon Gold or Red Bliss. Floury potatoes like Russets work but tend to fall apart as you mix the salad.
• Eggs are optional. My sister hates eggs (unless they are mixed into a baked good) so I will set aside a portion just for her. I think the eggs make the salad creamier and richer and the whites add a little additional texture. But the choice is yours.
• If you have access to fresh crabmeat, by all means, substitute it for the canned crabmeat.
• This is a mayonnaise-based salad so you want to keep it cool. Do not let it sit out in the sun or in a warm room for an extended period of time.

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