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Creamy Hawaiian Potato Mac Salad

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A delightful dish combining macaroni and potatoes with a rich, creamy dressing, perfect for gatherings and summer barbecues.

Ingredients

Scale
  • 2 cups elbow macaroni
  • 4 cups potatoes, peeled and diced
  • 1 cup mayonnaise
  • 1 cup celery, chopped
  • 1/2 cup red onion, chopped
  • 1/4 cup sweet pickle relish
  • Salt and pepper to taste
  • 1 tablespoon apple cider vinegar (optional)
  • 1/4 cup chopped green onions (for garnish)

Instructions

  1. Cook the elbow macaroni according to package instructions, drain, and let cool.
  2. Boil diced potatoes in another pot until fork-tender, then drain and cool.
  3. In a mixing bowl, combine mayonnaise, celery, red onion, pickle relish, salt, pepper, and optional vinegar; mix well.
  4. Fold in the cooled potatoes and macaroni gently to maintain texture.
  5. Garnish with green onions, cover, and refrigerate for at least one hour before serving.

Notes

For best flavor, use high-quality mayonnaise and fresh vegetables. Can be made a day in advance for improved taste.

Nutrition

Find it online: https://hwepodcast.com/creamy-hawaiian-potato-mac-salad/