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Creamy Hawaiian Potato Mac Salad

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A delightful and creamy salad combining elbow macaroni and diced potatoes, perfect for potlucks and family gatherings.

Ingredients

Scale
  • 2 cups elbow macaroni
  • 4 cups potatoes, peeled and diced
  • 1 cup mayonnaise
  • 1 cup celery, chopped
  • 1/2 cup red onion, chopped
  • 1/4 cup sweet pickle relish
  • Salt and pepper to taste
  • 1 tablespoon apple cider vinegar (optional)
  • 1/4 cup chopped green onions (for garnish)

Instructions

  1. Boil water in a large pot, add elbow macaroni, and cook according to package instructions. Drain and set aside to cool.
  2. In a separate pot, boil water and add diced potatoes. Cook until fork-tender (10-15 minutes), then drain and let cool.
  3. In a large mixing bowl, combine mayonnaise, celery, red onion, sweet pickle relish, salt, pepper, and apple cider vinegar. Stir well.
  4. Gently fold in the cooled potatoes and macaroni into the dressing mixture without breaking the potatoes.
  5. Garnish with chopped green onions, cover, and chill in the refrigerator for at least one hour before serving.

Notes

This salad can be stored in an airtight container in the refrigerator for up to three to five days.

Nutrition

Find it online: https://maymentora.com/creamy-hawaiian-potato-mac-salad/