Hawaiian Potato Mac Salad Recipe

Name: Hawaiian Potato Mac Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1 teaspoon dijon mustard; 1 teaspoon yellow mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon lemon pepper; 2 tablespoons pickle juice; 2 teaspoons sherry wine vinegar; 1 teaspoon brown sugar; 3 hard boiled eggs chopped; 3 green onions finely chopped; 1 cup fettuccini pasta thin, cooked and diced, about a 1/4 of a 16 oz box; 3 pounds potatoes small golden; 1/2 cup celery shredded; 1/2 cup red onion shredded; 5 sweet gherkin pickles chopped; 2 carrots shredded; 1/2 cup frozen peas

Servings: persons

1 cup mayonnaise
1 teaspoon dijon mustard
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon lemon pepper
2 tablespoons pickle juice
2 teaspoons sherry wine vinegar
1 teaspoon brown sugar
3 hard boiled eggs chopped
3 green onions finely chopped
1 cup fettuccini pasta thin, cooked and diced, about a 1/4 of a 16 oz box
3 pounds potatoes small golden
1/2 cup celery shredded
1/2 cup red onion shredded
5 sweet gherkin pickles chopped
2 carrots shredded
1/2 cup frozen peas

1
In a large bowl, whisk together the mayonnaise, both mustards, garlic powder, onion powder, salt, lemon pepper, pickle juice, vinegar, brown sugar, hard boiled eggs and green onions. Refrigerate until ready to use.
2
Cook the pasta according to the directions on the pasta package. Then rinse with cold water and set aside to allow to fully cool. Dice it up into bite size pieces.
3
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat to medium and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, and then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 minutes.
4
Cut the warm potatoes in quarters and add them to the large bowl of dressing. Add the celery, red onions, pickles and carrots then stir to combine. Gently stir in the frozen peas, then cover and refrigerate for a few hours to allow the flavors to blend. Salt and pepper to taste, if needed. Aloha!

1100

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup mayonnaise, 1 teaspoon dijon mustard, 1 teaspoon yellow mustard, 1/2 teaspoon garlic powder, and more.

Yes, Hawaiian Potato Mac Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hawaiian Potato Mac Salad

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