Hawaiian Mac Salad a Local Favorite

Are you searching for the perfect side dish for your summer barbecue or potluck?

Look no further than the beloved Hawaiian Macaroni Salad. With its creamy texture balanced with crunchy veggies and tangy sweet dressing, this dish is a favorite in the islands.

Luckily, it is easy to make at home with ingredients you probably already have.

Photo byThat Recipe

Is this the definitive classic traditional authentic "mac salad" served throughout Hawaii. There is no such thing. Everyone has their own twist to it. Just like any family recipe throughout the world.

All recipes start with a basic combination of elbow macaroni, mayonnaise, carrots, celery and onions. Most recipes add a dash of sugar and vinegar for a lovely sweet and tangy combo. Some will add meat or breadfruit, others wouldn't dream of it.

Start with this basic recipe and make it your own.

INGREDIENTS FOR HAWAIIAN MACARONI SALAD

You are not going to find any typical "Hawaiian" or tropical ingredients in this recipe. It evolved in Hawaii when mayonnaise and macaroni were brought to the islands in the early 1900s.

• elbow macaroni (or other pasta shape if you don't insist on being traditional)
• mayonnaise (traditionally Best Foods/ Hellman's, I went with Duke's for more tang)
• milk (for thinning the dressing)
• shredded carrots (not sliced or chopped or any other variation)
• chopped celery
• grated yellow onion (again, not chopped or diced, grated)
• sliced green onions
• apple cider vinegar (or other mild vinegar)
• sugar (only a pinch, but you can swap your favorite sugar substitute)
• salt and pepper, to taste

If you are wondering why the carrots need to be shredded and the onion grated, there is a reason for both besides that's how it has always been done. The grated onion "melts" into the salad adding flavor without the harsh bite chopped onion can have. The freshly grated carrots have always been shredded, and I think they add a light orange tinge to the dressing.

WHAT TO SERVE WITH HAWAIIAN MACARONI SALAD

This mac salad goes great with anything you'd serve at a barbecue or picnic. Traditionally it is served with a meat and a few scoops of rice.

You could go Hawaiian with dishes like:

• Kalua Pork
• Huli Huli Chicken
• Teriyaki Beef Skewers
• Hawaiian Ham Skewers
• Hawaiian Garlic Shrimp

Or pair it with other grilled or barbecued favorites such as:

• Barbecue Ribs
• Grilled Beef and Bacon Roulades
• Grilled Chicken Skewers
• Grilled Pork Chops (with grilled veggies)
• Tuna Steaks

Recipe

INGREDIENTS

• 8 ounces elbow macaroni
• 1 ¼ cup mayonnaise
• ¼ cup whole milk
• ¼ cup grated yellow onion
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1 large shredded carrot
• ½ cup chopped celery
• ¼ cup chopped green onion
• salt and pepper (to taste)

INSTRUCTIONS

• Cook the macaroni according to the package directions, opting for slightly overcooked instead of al dente (it is better for pasta salad this way) Drain and rinse under cold water until cool.
• In a large bowl, whisk together mayonnaise, milk, grated onion, vinegar, and sugar.
• Gently stir in the macaroni, carrot, celery, and green onion until combined. Add salt and pepper to taste.
• Cover and refrigerate for 30 minutes. Stir and adjust seasoning before serving.