Description
Savory Potato Mac Salad is a delicious Hawaiian-inspired side dish that combines tender boiled potatoes, elbow macaroni, and a creamy mayonnaise-based dressing with a tangy apple cider vinegar twist. This refreshing salad is enhanced with grated carrots, chilled onions, and optional hard-boiled eggs, making it a perfect chilled accompaniment for grilled dishes or gatherings.
Ingredients
Scale
Salad Ingredients
- 2 cups Small Potatoes (Yukon gold or red potatoes), peeled and cubed
- 1 cup Elbow Macaroni (gluten-free pasta can be used)
- 1 small Carrot, grated
- 1/2 medium Onion, grated and chilled
- 2 large Hard Boiled Eggs (optional), chopped
Dressing Ingredients
- 1 cup Mayonnaise (can substitute with Greek yogurt)
- 1/4 cup Milk (any milk or non-dairy alternative)
- 1 cup Apple Cider Vinegar
- 1 tablespoon Granulated Sugar (optional)
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Prepare the Potatoes: Peel and cube the small potatoes. Place them in salted boiling water and cook for about 5 minutes until they are tender but still firm to avoid mushiness.
- Cook the Macaroni: Add the elbow macaroni to the boiling potatoes and continue cooking for an additional 6-8 minutes until both potatoes and macaroni are tender. Drain them thoroughly and toss immediately with apple cider vinegar to allow the flavors to absorb.
- Mix the Dressing: In a large mixing bowl, whisk together mayonnaise, milk, granulated sugar, salt, and pepper until the mixture is smooth and creamy, creating a balanced dressing.
- Combine Ingredients: Gently fold the drained potatoes and macaroni into the dressing mixture. Add grated carrots, chilled grated onions, and chopped hard-boiled eggs if using. Mix carefully to coat all ingredients evenly without breaking the potatoes.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 4 hours or preferably overnight. This chilling step allows the flavors to meld together and the salad to become refreshingly cool.
- Serve: Before serving, stir the salad gently once more. Enjoy it cold as a perfect side dish alongside grilled foods or as a flavorful addition to family gatherings and picnics.
Notes
- Use Yukon gold or red potatoes for the best texture in the salad.
- Chilling the onion before grating helps reduce its sharpness and bitterness.
- For a lighter alternative, substitute mayonnaise with Greek yogurt.
- Gluten-free elbow macaroni can be used to make the recipe gluten-free.
- Hard-boiled eggs are optional but add extra protein and richness.
- The salad tastes best after chilling for several hours to allow flavors to combine.
