Instant Pot Hawaiian Potato Mac Salad Recipe

May 24, 2021Van
Blog post

Prep time: 10 minutes

Cook time: 8 minutes

Serves: 8

My favorite Hawaiian BBQ restaurant on the mainland is Matiki Island Grill I’m crazy over their teriyaki beef ribs, I’ve even made a copycat recipe of it, at Matiki, these amazing ribs are served with salad, rice and potato mac salad. I now live thousands of miles away from Matiki, so I’ve tried to recreate the meal I used to get there (Sam’s Plate) including their potato mac salad. It’s just what you’d think, Hawaiian-style mac salad with the addition potatoes – perfect if you can’t choose between potato salad or mac salad!

Instant Pot Potato Mac Salad Reipe

Instant Pot Potato Mac Salad Reipe

Instant Pot Potato Mac Salad Reipe

Instant Pot Potato Mac Salad Reipe

Instant Pot Potato Mac Salad Reipe

Print Recipe

Instant Pot Hawaiian Potato Mac Salad Recipe

  • Prep time: 10 minutes
  • Cook time: 8 minutes
  • Serves: 8

Ingredients

  • 2 Pounds Russet Potatoes, peeled and cut into 1.5 inch cubes
  • ½ Pound Elbow Macaroni, (8 oz)
  • 1½ Cups Best Foods Mayo or Hellmann's
  • ⅓ Cup Whole Milk
  • 2 Teaspoons White Vinegar
  • 1 Teaspoon Granulated Sugar
  • 1 Small Carrot, peeled and grated fine
  • 1½ Teaspoon Fine Sea Salt, divided
  • ¼ Teaspoon Onion Powder

Method

  • 1)

    Add 4 Cups of Water into the Instant Pot then add ½ Pound Elbow Macaroni and ½ Teaspoon Fine Sea Salt, give it a quick stir. Place cubed potatoes into a steamer basket and place on top of the macaroni. Seal the Instant Pot lid and choose High Pressure for 8 Minutes. When the timer is up, immediately switch the knob to venting to release the steam. When the pin has dropped, open the lid and carefully pull the basket of potatoes out of the pot and set aside to cool and drain. Pour the macaroni into a colander to drain. Run cold water over the macaroni until it’s cool and let it drain for a few minutes.

  • 2)

    In a large bowl, add 1½ Cups Best Foods Mayo, ⅓ Cup Whole Milk, 2 Teaspoons White Vinegar, 1 Teaspoon Granulated Sugar, 1 grated Small Carrot, 1 Teaspoon Fine Sea Salt, ¼ Teaspoon Onion Powder and stir to combine well. Use a fork to slightly mash the potatoes, it should be very chunky, then add to the mayo mixture. Add the cooled macaroni and stir will to combine. Taste and season with more salt if needed. Refrigerate uncovered for 2 hours before serving. If you have leftovers, store in a sealed container in the fridge for up to 4 days. Enjoy!

↓ Supplies to make this recipe ↓

 










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