Potato Mac Salad

Today we’re sharing a recipe for Potato Mac Salad.  This cold salad is a Hawaiian staple and found to be the perfect side on a mixed plate.  It’s the perfect salad to bring to any BBQ, dinner, lunch or any gathering. 

All about Potato Mac Salad

Every time we have visited Hawaii, we loved the side salad on our plates called Potato Mac Salad.  This cold salad is really a combination of Potato Salad and Macaroni Salad.  It has more of the taste of Macaroni Salad but has some potatoes added as well.  It may sound strange to some, but it is willing the best of both salad worlds!

We’ve always come back home and missed those mixed plates with a yummy meat, rice, Potato Mac Salad, and pineapple.  So, we decided to keep trying recipes until we found the one that tasted just like the salad we had on the islands.  Well, we not only found one that tasted just like what we had but actually even better because it’s homemade with no preservatives.  We absolutely have to share this recipe because it is amazing and a great salad to make for any BBQ or gathering. 

Potato Mac Salad

The perfect Hawaiian side dish, this Potato Mac Salad is a creamy combination of pasta and potato salad.

Course Salad, Side Dish
Cuisine American
Keyword Pasta Salad, Potato Mac, Potato Mac Salad, Potato Salad
Author Sunup to Sundown


  • 6 medium golden potatoes
  • 16 oz dry macaroni pasta
  • 8 hard boiled eggs, peeled and chopped
  • 1/2 cup chopped sweet onion
  • 3 1/4 cups mayonnaise
  • 3/4 cup sweet pickle relish
  • 1/2 cup grated carrot
  • 6 tbsp sweet pickle juice
  • salt and pepper
  • Cavender's or all-purpose seasoning


  1. Peel the potatoes and cut into 1-inch cubes. Place in a large pot and cover with water. Add about 1 tablespoon of salt to the water and place over high heat.

  2. Bring to a boil and cook until the potatoes are fork tender. Drain and reserve.

  3. Meanwhile, bring another pot of salted water to a boil. Add the pasta and cook until al dente. Drain.

  4. In a large bowl, combine the cooked potatoes and cooked macaroni. Add the eggs, onion, mayonnaise, relish, grated carrot, and pickle juice.

  5. Toss until well combined. Season with salt and pepper and lightly with Cavender's or all-purpose seasoning.

  6. Cover and refrigerate for at least 1 hour.

  7. When you're ready to serve, stir the salad again. Check for taste and add more seasoning or mayonnaise if needed.

How long will this salad keep?

This salad will stay fresh covered in the refrigerator for least a couple of days or up to a week.  Most cold salads taste better when they are made the day before they are served.  Therefore, this is a good salad to make ahead of time for your dinner or gathering.  Bring your Potato Mac Salad out when you’re serving you meal and place it back in the refrigerator once you’re done.  That is the best way to keep it good for several days.         

We’d love to hear what you think about this recipe.  Let us know in the comments below.  Thank you for visiting Sunup to Sundown!  Please subscribe, like or share this post with others who could benefit from it.

Please follow and like us:

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.