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.
This potato salad is made extra special with the addition of crabmeat. It is a great addition to any picnic or potluck. It is a family favorite for good reason.
4 pounds potatoes, cooked, peeled, warm*
6 hard-boiled eggs, finely chopped
1 1/2 cups dried macaroni, cooked and drained
1/4 cup minced onion
1/4 cup sweet relish
1 carrot, grated
1 cup frozen peas, thawed
1 6-ounce can crabmeat, drained
1/2– 3/4 cup mayonnaise
Salt and pepper, to taste
Cut the potatoes into ¾” dice. Place in a large bowl.
Add the remaining ingredients, starting with ½ cup mayonnaise and increasing to achieve desired consistency. The potatoes will breakdown a little as you mix it.
Taste and adjust for seasoning as needed.
Potato salad can be served warm. Otherwise, refrigerate until ready for serving.
*I prefer a waxy potato like Yukon Golds or Red Bliss rather than a starchy potato like a Russet (which tend to fall apart when the salad is mixed).
- Prep Time: 30 minutes
- Category: Salads
- Cuisine: American
- Serving Size: ½ cup
- Calories: 127.62
- Sugar: 1.57 g.
- Sodium: 117.69 mg.
- Fat: 1.9 g.
- Saturated Fat: 0.56 g.
- Carbohydrates: 21.49 g.
- Fiber: 2.77 g.
- Protein: 6.34 g.
- Cholesterol: 64.21 g.
Keywords: potato, macaroni, crab