Hawaiian Macaroni Salad (Mac Salad)
Hawaiian Mac Salad is a staple on a Hawaiian plate lunch. This classic side dish features elbow macaroni smothered in a mayonnaise dressing with grated carrot and onion. It's the perfect tangy and creamy counterpart to any meal.
Ingredients
- 8 ounces dry elbow macaroni
- 1 tablespoon apple cider vinegar
- 1 carrot (peeled and grated)
- 2 tablespoons grated onion ((it will be liquidy))
- 1 ¼ cups Best Foods or Hellman’s mayonnaise ((I use Light Hellman's—same great taste, less calories!))
- 2 tablespoons milk
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
Directions
- 1
In a pot of boiling salted water, cook the macaroni according to package directions (see notes). Drain and transfer to a mixing bowl. Sprinkle the apple cider vinegar over the top, add the carrot and onion, stir, and let it cool slightly, about 10 to 15 minutes.
- 2
In a small bowl, whisk together the mayonnaise, milk, and sugar. Stir the mayonnaise mixture into the macaroni, and season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or overnight. Gently stir before serving, and if needed thin it out with a teaspoon or two of milk or a little more mayo.