This is a delicious Hawaiian take on the traditional potato macaroni salad. The dressing is creamy and has pineapple and ham in it, which makes it taste great.
Ingredients: 2 cups elbow macaroni. 3 cups potatoes, diced. 1/2 cup mayonnaise. 1/4 cup sour cream. 1/4 cup milk. 2 tablespoons apple cider vinegar. 1 tablespoon sugar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup diced celery. 1/2 cup diced red bell pepper. 1/2 cup diced green onions. 1/2 cup diced pineapple chunks. 1/2 cup diced ham. 1/4 cup chopped fresh parsley.
Instructions: Follow the directions on the package to boil the elbow macaroni until it is al dente. Remove the water and set it aside. Boil the diced potatoes in a different pot until they are soft enough to pierce with a fork. Take them out of the water and let them cool. Put the mayonnaise, sour cream, milk, apple cider vinegar, sugar, salt, and black pepper in a large bowl. To make the dressing, mix it well. Mix in the potatoes and macaroni that have been cooked. As you toss them gently, make sure the dressing covers them all. Add the chopped parsley, diced ham, red bell pepper, green onions, pineapple chunks, and diced celery. Put the salad in the fridge for at least two hours before you serve it so that the flavors can mix. Hawaii Style Potato Macaroni Salad is best when served cold.
Prep Time: 20 minutes
Cook Time: 15 minutes
hannah