The weather here in Hawaii has been hot recently, humid and muggy, the kind of weather that makes you inclined to seek out buildings with some good air conditioning. In such circumstances, eating warm or hot foods only serves to intensify the heat of the day and make one less comfortable than he or she might like. Thus, today, I want to introduce you to a dish that can be eaten cold, a dish that will simultaneously refresh and satisfy those who eat it. The dish? Potato Salad.

I know, I know, you know how to make potato salad. You’ve probably done it a hundred times before. What could possibly be special about this recipe? Well, when I said potato salad, I was, admittedly, avoiding the use of this dishes real name.

One of the great things about food in Hawaii is how local people take foods that are ordinary and alter them to make them unique. Such is the case with the potato salad I’ll be teaching you to make today. It’s actually called Hawaiian Potato-Mac Salad, and as the name implies, it’s a delicious combination of potato and macaroni.  The great thing about this recipe is that, despite the number of ingredients, it’s incredibly simple and easy to prepare. In total, preparation and cook time shouldn’t take more than 15 or 20 minutes, and the results are well worth it.

 You’ll need the following to make the salad:

 4 large red and/or yellow potatoes cut into cubes
1-1/2 cup shell or elbow macaroni-dry
1/4 cup thinly sliced and chopped red onion
2-3 pickles chopped
2-3 green onion chopped
3 hard boiled eggs (whites chopped, set aside yolks)
1 cup frozen peas (optional)
2 celery stalks chopped (optional)
1-2 carrots chopped (optional)

For the dressing, you’ll also need these things:

 1-1/4 to 2 cup mayonnaise
1/2 cup Zesty Italian dressing
1 tablespoon prepared mustard
3 yolks from the boiled eggs
1 teaspoon garlic salt
Ground pepper to taste
2 tablespoon or less pickle juice (optional)
Optional herbs to taste (dill, parsley, curry powder, paprika)


1. Boil cubed potatoes until tender, then drain and rinse in cold water
2. Cook the macaroni, then drain and rinse in cold water
3. While the potatoes and macaroni are cooking, mixthe ingredients for the dressing in a small bowl and set aside
4. When macaroni and potatoes are cooked and cooled, combine and toss with the remaining ingredients
5. Once tossed, mix in the dressing

This particular recipe makes enough to serve about 8-10 people.

The salad can be eaten plain or in combination with fish, teryaki beef or chicken, or lau lau.

Regardless of how you eat it, the dish promises to be a success.

Give it a try. You won’t be disappointed.

Original recipe available here:



Author Bio

I’m Peter. I grew up in Seattle, but have been living in Hawaii and Japan for the last 4 years.

I love traveling; I love learning about different cultures; I love food, and I love my wife.

We’re hoping to go to Korea next year, and graduate school the year after that.

My life’s the best kind of dream, the one you don’t have to wake up from.