No, it doesn’t have pineapple in it!
She would tell me about her favorite meal of Teriyaki Burgers (which, ironically enough, do have pineapple on them) with a side of Hawaiian-Style Macaroni Salad. She made it for me once and the dressing tasted so much like a cole slaw dressing to me. Hers was such a simple salad of macaroni, mayonnaise-based dressing, sliced carrots & celery with a hint of onion. Simple but perfect.
So using that recipe as inspiration, I created this recipe. I’ve had friends tell me that at some Hawaiian barbecue joints, they add potatoes to the mac salad. So that is just what I did here. I’m using my favorite Little Potato Company creamer potatoes. They go perfectly with this dish since they are easy to dice and are super tasty. And to make it even easier, I am using a pre-made cole slaw dressing AND we are going to boil the potatoes and noodles together to save time and dirty dishes. Boom! This is so good y’all – no pineapple needed!
1.5 lbs. Little Potato Co. Baby Boomer creamer potatoes
1 cup macaroni, uncooked
2 Eggland’s Best hard-cooked peeled eggs, chopped
1/2 cup shredded carrots
1 (15 oz.) bottle coleslaw dressing
sliced green onions, for garnish
Make sure to stir the potatoes and macaroni occasionally while cooking so they don’t stick to the bottom of the pot. Once the noodles are tender, drain the potatoes and noodles and allow them to cool for about 15 minutes or so.
Once they’re cooled off, add potatoes and noodles to a large bowl. Mix in chopped hard-cooked eggs, sliced carrots and coleslaw dressing.
Hawaiian-Style Potato Macaroni Salad
- 1.5 lbs Little Potato Co. Baby Boomer creamer potatoes
- 1 cup macaroni uncooked
- 2 hard-cooked peeled eggs chopped
- 1/2 cup shredded carrots
- 1 15 oz bottle coleslaw dressing
- sliced green onions for garnish
- Cut up your little potatoes into halves (or quarters - depending on how big they are.)
- You basically want a 1-inch size chunk of potato.
- Put them into a large pot of water over medium-high heat and bring to a gentle boil.
- Once the water starts boiling, add in macaroni.
- Stir well.
- Make sure to stir the potatoes and macaroni occasionally while cooking so they don't stick to the bottom of the pot.
- Once the noodles are tender, drain the potatoes and noodles and allow them to cool for about 15 minutes or so.
- Once they're cooled off, add potatoes and noodles to a large bowl.
- Mix in chopped hard-cooked eggs, sliced carrots and coleslaw dressing.
- Stir well.
You can serve right away. Or, cover with plastic wrap and pop it into the fridge until ready to serve!