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Hawaiian-Style Mac Salad with Eggs and Potatoes

A necessary side to go with any heavy dish like kalbi, katsu, teriyaki chicken, etc. This is the perfect recipe to use a starting base to add in many more additions like tuna, imitation crab, etc.
5 from 1 vote
Prep Time 35 mins
Cook Time 23 mins
Total Time 58 mins
Course Side Dish
Cuisine American, Hawaiian
Servings 8


  • 8 oz macaroni pasta
  • 2 peeled and chopped potatoes
  • 1 chopped hard boiled egg
  • 3/4 cup Best Foods mayonnaise
  • 1/2 grated sweet onion
  • 1 grated carrot
  • 1/2 tsp salt
  • 1/8 tsp pepper


  • Bring a pot of lightly salted water to a rolling boil. Add in the maracroni and cook it past al dente. About 10-15 minutes. Drain and transfer to a boil and let it chill the fridge for the time being.
  • Bring another pot of lightly salted water to a boil and add in the potatoes. Let it boil until all of the potatoes are cooked through. About 5-8 minutes. Drain and transfer it to a large mixing bowl.
  • In the mixing bowl with the potatoes combine it with the hardboiled egg and mayonnaise. Then add in the macaroni, onions, carrot, salt, and pepper. Mix until it has combined well.
  • Let it set in the fridge for 20-40 minutes before serving. Adjust more mayonnaise to your liking, and enjoy!
Keyword mac salad, macaroni, mayo, mayonnaise, noodles, salad