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 Time10 mins
Cook Time30 mins
Total Time40 mins
- 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
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.
Next, mix the dressing: add the mayonnaise, milk, cider vinegar, and sugar.
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.
Calories: 420kcal | Carbohydrates: 36g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 249mg | Potassium: 376mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 11.3mg | Calcium: 32mg | Iron: 1.2mg