Hawaiian Mac Salad
Hawaiian Mac Salad is the cornerstone of a good “plate lunch,” i.e. a bed of rice, a scoop of mac salad, and a heaping serving of a meat dish like lau lau, kalua pork, or huli huli chicken. Here's our version of the recipe!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 ounces elbow macaroni
- 3 medium russet potatoes ((peeled and cut into large chunks))
- 2 cups mayonnaise ((or to taste))
- 1/3 cup milk
- 1-2 tablespoons cider vinegar ((to taste))
- 2 teaspoons sugar
- 1 1/2 cups frozen peas
- 1 carrot ((grated, about 1 cup))
- 1 small onion ((grated))
- Salt to taste
Instructions
- 1
Boil the macaroni and the potatoes in two separate pots simultaneously. Cook the macaroni until it’s fully softened—not necessarily al dente. Cook the potatoes until fork tender. In a separate bowl, mash the potatoes into a coarse mash. It should be about half chunky and half smooth.
- 2
Next, mix the dressing: add the mayonnaise, milk, cider vinegar, and sugar.
- 3
In a large bowl, mix the boiled macaroni with the peas, carrots, and grated onion. Pour the dressing in. Mix thoroughly. Now add the mashed potatoes. Add salt to taste.