Potato mac salad recipe, creamy, cheesy delight with 2 cups macaroni, 3 boiled potatoes, 1/2 cup mayo & fresh onions. Quick, easy & irresistible!
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 3 cups, cubed | Tender but firm when boiled |
| Elbow macaroni | 2 cups | Cooked al-dente |
| Mayonnaise | 1 cup | Use your preferred brand |
| Milk | ¼ cup | For creamy consistency |
| Apple cider vinegar | 2 tsp | Adds tanginess |
| Sugar | 1 tsp | Balances flavor |
| Sweet onion | ½ cup, diced | Adds crunch and sweetness |
| Carrots | ½ cup, diced | Optional but recommended |
| Peas | ½ cup | Optional, adds color |
| Hard-boiled eggs | 2, chopped | Optional add-in |
How to Make Potato Mac Salad
Cook the Potatoes and Pasta
Boil cubed potatoes until tender but not mushy. Cook elbow macaroni until al-dente, then drain and rinse with cold water to stop cooking.
Prepare the Dressing
Whisk together mayonnaise, milk, apple cider vinegar, and sugar until smooth and creamy. Taste and adjust seasoning with salt and pepper.
Combine Ingredients
In a large bowl, gently fold the cooked potatoes, macaroni, diced onions, carrots, and peas into the dressing, ensuring everything is evenly coated.
Chill for Flavor
Cover and refrigerate the salad for at least 2–4 hours. Chilling enhances the creamy texture and melds the flavour.
Serve and Garnish
Garnish with chopped hard-boiled eggs or fresh herbs, then serve as a refreshing side dish for BBQs, picnics, or family meals.
Variations for Potato Mac Salad Recipe
- Classic Hawaiian Style: Stick to the basic combination of potatoes, elbow macaroni, mayonnaise, onions, and carrots for the traditional flavor.
- Egg-Enriched: Add chopped hard-boiled eggs for extra protein and creaminess.
- Veggie Boost: Incorporate peas, bell peppers, or corn to enhance color and texture.
- Tangy Twist: Mix in a teaspoon of mustard or pickle juice for a slightly tangy flavor.
- Herb Infusion: Sprinkle chopped fresh parsley, dill, or chives before serving for a fresh, aromatic touch.
- Make-Ahead Friendly: Prepare the salad a day in advance; flavors deepen and textures become even creamier.
Storage & Reheating
| Tip | Details |
|---|---|
| Refrigeration | Store in an airtight container for up to 3–4 days. Keeps the creamy texture intact. |
| Avoid Freezing | Freezing is not recommended; mayonnaise can separate and affect texture. |
| Chilling Before Serving | Always chill for at least 2–4 hours. Flavors meld and salad becomes creamier. |
| Make-Ahead Prep | Prepare the salad a day in advance to enhance flavor. |
| Portion Control | Divide into smaller containers for meal prep or individual servings. |
| Serving | Garnish with fresh herbs or chopped eggs just before serving for best presentation. |
Serving Suggestions for Potato Mac Salad Recipe
- BBQ and Grilled Meats: Pair with burgers, hot dogs, ribs, or grilled chicken for a classic summer plate.
- Hawaiian Plate Lunch: Serve alongside teriyaki chicken, kalua pork, or fried fish for an authentic island-style meal.
- Picnic or Potluck: Chill and pack in a portable container; it holds well and stays creamy for outdoor gatherings.
- Family Dinner Side: Complement roasted meats, baked fish, or sandwiches for a comforting weekday meal.
- Snack or Light Lunch: Enjoy a small portion on its own or with crackers for a quick, satisfying option.
Nutrition for Potato Mac Salad Recipe
| Nutrient | Amount (per serving) | Notes |
|---|---|---|
| Calories | 250 kcal | Approximate, varies with mayo amount |
| Carbohydrates | 35 g | From potatoes and macaroni |
| Protein | 6 g | Includes eggs if added |
| Fat | 11 g | From mayonnaise and optional eggs |
| Saturated Fat | 2 g | Mostly from mayo |
| Fiber | 3 g | From potatoes, carrots, and peas |
| Sugar | 3 g | Natural + added sugar in dressing |
| Sodium | 350 mg | Depends on added salt and dressing |
| Vitamins & Minerals | Vitamin A, C, Iron | From carrots, peas, and potatoes |
This Potato Mac Salad Recipe provides a balanced side dish with carbs for energy, moderate protein, and healthy fats while being rich in vitamins and fiber.
FAQs for Potato Mac Salad Recipe
Q1: What’s the difference between potato salad and potato mac salad?
A: Potato mac salad combines potatoes and elbow macaroni in a creamy dressing, while traditional potato salad has only potatoes.
Q2: Can I make this salad ahead of time?
A: Yes, refrigerate for 2–4 hours. Chilling enhances flavor and texture.
Q3: Can I make it vegan?
A: Substitute mayonnaise with vegan mayo and plant-based milk. Skip eggs for a fully vegan version.
Q4: How long does it last in the fridge?
A: Store in an airtight container for up to 3–4 days.
Q5: Can I freeze potato mac salad?
A: Freezing is not recommended, mayonnaise may separate and ruin texture.
