Hawaiian Mac Salad is an essential component for a traditional Hawaiian “plate lunch,” consisting of rice, mac salad, and a meat dish like lau lau, or huli huli chicken. In other words, it’s a must-try if you’re a foodie in Hawaii.
Macaroni (or “mac”) salad was the undisputed star of our first Hawaiian vacation. Despite its humble appearance, Hawaiian mac salad is not a gloopy, undifferentiated mayonnaise-y slop like what you may encounter on the mainland.
With the addition of chunky potatoes, this side dish gains a lot of texture and body, a perfect addition to any meal. It’s not merely a side dish thanks to its delicate vinegary sweetness.
Macaroni salad, in a nutshell, is the perfect complement to any lunch.
This is our take on a Hawaiian mac salad recipe for anyone else who has returned from a trip to Hawaii and is pining for a taste of their holiday.
- 12 ounces of elbow macaroni
- 3 medium peeled russet potatoes; cut into large chunks
- 1 small onion; grated
- 2 cups of mayonnaise
- 1 1/2 cups of frozen peas
- 1 cup of grated carrot
- 1/3 cup milk
- 1-2 tablespoons of cider vinegar
- 2 teaspoons of sugar
- Salt to taste
- Put the macaroni in one pot and the potatoes in another and boil them both simultaneously. Macaroni should be cooked until it is completely tender, but not necessarily al dente.
- Have the potatoes ready to pierce with a fork. You should coarsely mash the potatoes in a separate bowl. It needs to have a reasonable balance between chunky and smooth textures.
- Combine the mayonnaise, milk, cider vinegar, and sugar for the dressing and stir to combine.
- Mix the boiling macaroni with the peas, carrots, and shredded onion in a large bowl. The dressing should be poured in. Combine in depth. Prepare the mashed potatoes and add them now. You can use as much salt as you like.