Hawaiian Island Drive-In Style Macaroni / Potato Salad

The first time I tasted macaroni salad like this, I was at a little roadside stand on Kauai, the salty trade winds whipping through my hair. I had ordered a plate lunch – teriyaki chicken, two scoops of rice, and a generous dollop of this creamy, slightly sweet, and intensely savory macaroni salad. It was the perfect balance to the savory chicken and rice, a comforting carb-on-carb embrace that instantly transported me to island time. Even now, years later, just the smell of it being mixed brings me right back to that sunny Hawaiian afternoon.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours (includes chilling)
• Servings: 16
• Yield: Large Bowl
• Dietary Type: Not specified (Contains Gluten, Eggs, Dairy)

Ingredients

• 1 (16 ounce) box spaghetti, ripped into 2-inch lengths
• 4 celery ribs, minced
• 4 russet potatoes, cut into 1/2 inch chunks
• 1 sweet onion, minced
• 8 hard-boiled eggs, cut both directions with egg slicer
• 1 3/4 cups Best Foods Mayonnaise (or your favorite brand)
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon mustard
• 1/2 teaspoon pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon celery seed

Equipment Needed

• Large pot for cooking pasta
• Large pot for cooking potatoes
• Large mixing bowl
• Egg slicer (optional, but recommended)

Instructions

1. First, cook the spaghetti according to package directions, until al dente. This is important to prevent the salad from becoming mushy. Remember to rip the spaghetti into 2-inch lengths before cooking. Drain the spaghetti well and rinse with cold water to stop the cooking process. Set aside to cool completely.
2. Next, peel and cut the russet potatoes into 1/2 inch chunks. Place them in a separate pot, cover with cold water, and bring to a boil. Cook until the potatoes are tender but not falling apart, about 10-15 minutes. A fork should easily pierce a chunk without it crumbling. Drain the potatoes thoroughly and let them cool completely.
3. While the spaghetti and potatoes are cooling, prepare the other ingredients. Mince the celery ribs and the sweet onion. I find that a fine dice works best for both, ensuring even distribution of flavor.
4. Hard-boil the eggs. Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then remove from heat, cover, and let stand for 12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking and make them easier to peel. Once cooled, peel the eggs and use an egg slicer to slice them first in one direction, then rotate 90 degrees and slice again to create a diced effect.
5. In an extra-large mixing bowl, combine the cooled spaghetti, potatoes, celery, onion, and hard-boiled eggs.
6. In a separate bowl, whisk together the Best Foods Mayonnaise, soy sauce, garlic powder, salt, mustard, pepper, celery salt, and celery seed. This ensures that the seasonings are evenly distributed throughout the salad.
7. Pour the mayonnaise mixture over the spaghetti and potato mixture. Gently toss everything together until well coated. Be careful not to overmix, as this can cause the potatoes to break down and the spaghetti to become mushy.
8. Cover the bowl tightly with plastic wrap and refrigerate overnight to allow the flavors to meld together. This is a crucial step, as the salad tastes significantly better after the flavors have had time to develop.
9. Before serving, give the salad another gentle toss. The mayonnaise may have thickened slightly during refrigeration, so you may want to add a tablespoon or two of milk or mayonnaise to loosen it up.
10. Serve cold and enjoy!

Expert Tips & Tricks

• Don’t overcook the pasta: Soggy spaghetti will ruin the texture of the salad. Aim for al dente.
• Cooling is Key: Make sure both the spaghetti and potatoes are completely cooled before mixing. Warm ingredients will cause the mayonnaise to separate.
• Mayonnaise Matters: While you can use other brands, Best Foods Mayonnaise is closest to what’s typically used in Hawaiian-style macaroni salad. Its tangy flavor is part of the signature taste.
• Adjust to taste: Some people prefer a sweeter macaroni salad. Feel free to add a tablespoon or two of sugar to the dressing if desired.
• Make Ahead: This salad is perfect for making ahead of time. The flavors actually improve the longer it sits in the refrigerator.

Serving & Storage Suggestions

Serve this Hawaiian Island Drive-In Style Macaroni / Potato Salad chilled as a side dish to your favorite Hawaiian plate lunch. It pairs perfectly with kalua pig, teriyaki chicken, or loco moco.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Due to the mayonnaise content, it is not recommended to leave this salad at room temperature for more than 2 hours. Freezing is also not recommended, as the texture will change significantly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	198.7 kcal	N/A
Calories from Fat	33g	17%
Total Fat	3.7g	5%
Saturated Fat	1g	5%
Cholesterol	93.7mg	31%
Sodium	330.4mg	13%
Total Carbohydrate	32.5g	10%
Dietary Fiber	2.4g	9%
Sugars	2.1g	N/A
Protein	8.4g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free spaghetti for a gluten-free version.
• Vegan: Replace the eggs with finely diced firm tofu and use a vegan mayonnaise alternative.
• Sweet Potato: Substitute some of the russet potatoes with sweet potatoes for a sweeter flavor and vibrant color.
• Spice it Up: Add a pinch of red pepper flakes to the dressing for a little heat.
• Hawaiian Chili Pepper Water: A dash of Hawaiian chili pepper water is a fantastic addition for an authentic kick.

FAQs (Frequently Asked Questions)

Q: Why is it important to use Best Foods Mayonnaise?
A: While you can use other brands, Best Foods Mayonnaise (or Hellmann’s East of the Rockies) has a specific tangy flavor profile that closely resembles what’s used in authentic Hawaiian macaroni salad.

Q: Can I make this salad ahead of time?
A: Absolutely! In fact, it’s recommended. The flavors meld together beautifully overnight in the refrigerator.

Q: How long does this salad last in the refrigerator?
A: Properly stored in an airtight container, this salad will last for 3-4 days in the refrigerator.

Q: Can I freeze this macaroni salad?
A: Freezing is not recommended. The texture of the mayonnaise and potatoes will change upon thawing, resulting in a watery and less palatable salad.

Q: What can I serve with this macaroni salad?
A: It’s traditionally served as part of a Hawaiian plate lunch alongside dishes like kalua pig, teriyaki chicken, or loco moco.

Final Thoughts

This Hawaiian Island Drive-In Style Macaroni / Potato Salad is more than just a side dish; it’s a taste of the islands, a memory of sunny days and the spirit of Aloha. I encourage you to try this recipe and bring a little bit of Hawaii into your kitchen. Don’t be afraid to experiment with the variations and make it your own. And most importantly, share it with friends and family, because food is always best enjoyed together. Let me know what you think!