Introduction

Creamy, comforting, and packed with classic island flavor, Plate Lunch Potato Mac Salad is a beloved Hawaiian side dish that’s a must-have for any barbecue, picnic, or plate lunch. This unique salad combines tender Russet potatoes and perfectly cooked macaroni in a rich, tangy dressing made with mayonnaise, sweet pickle relish, shredded onion, and carrots. Chilled until the flavors meld together, it’s the perfect make-ahead recipe that pairs beautifully with grilled meats, fried chicken, burgers, or barbecue favorites.

Ingredients

• 3 pounds Russet potatoes, peeled and chopped
• 12 ounces dry elbow macaroni
• ½ cup sweet onion, shredded
• 1 large carrot, peeled and shredded
• 2½ cups mayonnaise
• 1 cup sweet pickle relish
• 1 tablespoon apple cider vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Cook the Potatoes

Place the peeled and chopped potatoes into a large pot and cover with cold water by about one inch.

Bring to a boil over high heat.

Once boiling, generously salt the water and cook the potatoes for 5 minutes.

2. Cook the Macaroni

After the potatoes have cooked for 5 minutes, add the dry macaroni directly to the same pot.

Continue cooking for 6–8 minutes, or until the macaroni is al dente and the potatoes are fork-tender.

3. Prepare the Dressing

While the potatoes and pasta cook, whisk together in a large serving bowl:

• Mayonnaise
• Sweet pickle relish
• Apple cider vinegar
• Salt
• Black pepper

Stir in the shredded carrot and sweet onion until evenly combined.

4. Combine Everything

Drain the cooked potatoes and macaroni well.

Immediately add them to the bowl with the dressing.

Gently fold everything together until the potatoes and macaroni are evenly coated.

5. Chill

Taste and adjust the seasoning with additional salt and pepper if needed.

Cover and refrigerate for at least 2 hours, though overnight is recommended for the best flavor and texture.

6. Serve

Give the salad a gentle stir before serving.

Serve cold alongside your favorite Hawaiian plate lunch or barbecue dishes.

Serving Suggestions

This salad pairs perfectly with:

• Hawaiian BBQ chicken
• Grilled steak
• Kalua pork
• Teriyaki chicken
• Fried chicken
• Burgers
• Hot dogs
• Pulled pork sandwiches
• Grilled seafood

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Do Not Freeze: Freezing will affect the creamy texture of the dressing.

Recipe Tips

• Russet potatoes create the classic creamy texture.
• Cook the macaroni just until al dente to prevent it from becoming mushy.
• Shredded onion blends into the dressing and adds mild sweetness.
• Refrigerating overnight allows the flavors to fully develop.
• If the salad thickens after chilling, stir in a tablespoon or two of mayonnaise before serving.

Conclusion

This Plate Lunch Potato Mac Salad is the ultimate comfort-food side dish, combining tender potatoes, macaroni, crisp vegetables, and a rich, creamy dressing. Easy to prepare and even better the next day, it’s a delicious addition to cookouts, family dinners, potlucks, and Hawaiian-inspired meals. Once you try this classic recipe, it will quickly become one of your favorite make-ahead side dishes for every occasion.