Description
Enjoy this delicious Potato Mac Salad, a creamy and tangy Hawaiian dish perfect for any gathering.
Ingredients
Scale
- 2 cups Small Potatoes (Yukon gold or red potatoes)
- 1 cup Elbow Macaroni (Gluten-free pasta can be used)
- 1 cup Apple Cider Vinegar
- 1 cup Mayonnaise (Can substitute with Greek yogurt)
- 1/4 cup Milk (Any milk or non-dairy alternative)
- 1 tablespoon Granulated Sugar (Optional)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 small Carrot (Grated)
- 1/2 medium Grated Onion (Chill before grating)
- 2 large Hard Boiled Eggs (Optional)
Instructions
- Prepare the Potatoes: Peel and cube the small potatoes, then boil them in salted water for about 5 minutes until tender but not mushy.
- Cook the Macaroni: Add the elbow macaroni to the boiling potatoes. Cook for an additional 6-8 minutes, until both the potatoes and macaroni are tender; drain, then toss with apple cider vinegar to absorb the flavors.
- Mix the Dressing: In a large bowl, whisk together the mayonnaise, milk, sugar, salt, and pepper until smooth and creamy.
- Combine Ingredients: Gently fold the drained potatoes and macaroni into the mayonnaise mixture. Then, add the grated carrots, onions, and hard-boiled eggs (if using), mixing until evenly coated.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to let the flavors meld and the salad chill completely.
- Serve: Stir the salad gently before serving, and enjoy it cold with your favorite grilled dishes or at your next gathering!
Notes
- Prep Time: 30 min
- Cook Time: 40 min
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg