Hawaiian Macaroni Salad
From elgourmand2 9 years ago
- 45 Min. to make
- Serves Some
Authentic Hawaiian Mac Salad is ridiculously simple. It is a no-frills Mac salad. True Hawaiian macaroni salad is pretty much just macaroni, carrot, mayo and salt and pepper. Yeah there are a few other add-in’s like celery, extra onion, potatoes, fresh crab, or relish that you can add but once you start getting into adding ham or pineapple you are getting way off course. Read more Pineapple and ham have no business being in a Hawaiian Mac salad. You won’t find it in Hawaii, except maybe at some tourist trap. This recipe may seem a little mayo-heavy. It’s true. That is what makes it so good. If you are really concerned about the mayo-ness you can substitute Greek Yogurt in whatever amounts you like and You’ll get a likeness of Hawaiian Mac salad but it won’t be quite the same. In Hawaii it’s all about the mayo. As far as the brand of mayo– it’s got to be Best Foods or Hillman’s, Period. No other mayo will taste right. See less
Ingredients
- • 1 pound elbow macaroni. shopping list
- • 6 Tbs. apple cider vinegar. shopping list
- • 2 cups mayonnaise. shopping list
- • 1 tsp. Dijon mustard. shopping list
- • 2 cups whole milk. shopping list
- • 1 Tbs. brown sugar. shopping list
- • 1½ tsp. salt. shopping list
- • 1 tsp. freshly ground black pepper. shopping list
- • 1 bunch scallions, sliced thin (about 5-7 scallions). shopping list
- • 1½ cups shredded carrot. shopping list
- • 1½ cups minced celery. shopping list
- • Salt & pepper, to taste. shopping list
How to make it
- 1. Cook macaroni according to package directions. Drain well and place macaroni in a large bowl.
- 2. While macaroni is still hot, sprinkle on vinegar and add carrot and scallions; toss together until well combined. Allow to cool for about 10-15 minutes.
- 3. In a separate, smaller bowl, whisk together mayo, milk, and sugar.
- 4. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
- 5. Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving (adding a little more milk if needed, no more than a Tbsp. or two).
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