HAWAIIAN MACARONI SALAD (MAC SALAD)
Hawaiian Mac Salad is a staple in 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.
Provided by Victoria
Time 1h30m
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 443 kcal, Carbohydrate 30 g, Protein 5 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 306 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 28 g, ServingSize 1 serving
HAWAIIAN MACARONI SALAD
Simple and tasty macaroni salad just like you'd get at a Hawaiian restaurant. No fruit in this salad, just macaroni, carrot, and dressing. Very yummy and easy to make.
Provided by Jessica Daulton
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 2h25m
Yield 12
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
- Combine the macaroni, mayonnaise, milk, and carrot in a large bowl; mix until macaroni is well coated. Add more mayonnaise for a wetter consistency. Season with salt and pepper.
- Chill in the refrigerator for at least 2 hours, or up to overnight.
Nutrition Facts : Calories 465 calories, Carbohydrate 41.3 g, Cholesterol 14.7 mg, Fat 30.1 g, Fiber 1.8 g, Protein 7.6 g, SaturatedFat 4.6 g, Sodium 231.7 mg, Sugar 2.5 g
HAWAIIAN MACARONI SALAD WITH POTATOES + VIDEO
Hawaiian Style Potato Macaroni Salad - A Hawaiian plate lunch special! Creamy macaroni salad with tender chunks of potato, sweet peas, and carrots mixed in.
Provided by Sommer Collier
Categories Side Dish
Time 29m
Number Of Ingredients 12
Steps:
- Cut the potatoes into 1-inch cubes and place them in a large stock pot. Fill the pot with cold water until it is one inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt. Then set the timer and cook the potatoes for 5 minutes. After 5 minutes, stir in the macaroni noodles and continue boiling for 6-8 minutes, until the pasta is al dente.
- Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, apple cider vinegar, mustard, allspice, 1/2 teaspoon salt, and pepper to taste. Stir until smooth. Then use a grater to shred the onions and carrot.
- Drain the potatoes and macaroni in a colander and place in a large salad bowl. Add in the onion, carrots, peas, and scallions. Pour the dressing over the top and mix until well combined.
- Cover the potato macaroni salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
Nutrition Facts : ServingSize 0.5 cup, Calories 268 kcal, Carbohydrate 43 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 398 mg, Fiber 3 g, Sugar 8 g
HAWAIIAN BRUDDAH POTATO MAC (MACARONI) SALAD
Aloha Bruddah! It's a local Hawaiian mixplate side favorite. I think people make it differently, just like potato salad can be made in 101 Da Kine ways. This is my own easy and favorite version of ONO (tasty) potato mac. Umm, 2 scoop potato mac, for me pleeze!
Provided by Tuihalalalala
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 8h50m
Yield 20
Number Of Ingredients 11
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink; peel and chop the cooled eggs.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
- Whisk together the mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a bowl. Combine the cooled potatoes, macaroni, chopped eggs, carrots, peas, and onion in a large bowl. Carefully stir in the dressing; cover and refrigerate overnight.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 30.2 g, Cholesterol 59 mg, Fat 27.7 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 4.4 g, Sodium 345.8 mg, Sugar 2.7 g
AUTHENTIC HAWAIIAN MACARONI SALAD
This Hawaiian Macaroni Salad is the real deal. A no-frills, creamy mac salad that is the perfect side dish for any BBQ or Luau!
Provided by Erica Walker
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).
- While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
- In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
- Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed, no more than a tablespoon or two.
Nutrition Facts : Calories 563 kcal, Carbohydrate 37 g, Protein 7 g, Fat 43 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 370 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HAWAIIAN POTATO AND MACARONI SALAD
We first tasted a potato and macaroni salad while in Kauai. I believe it is also popular on the other islands. My family (Ohana) all love this, and request it often. I usually double the ingredients because it goes really fast!
Provided by Diana Perry
Categories Pasta Sides
Time 4h45m
Number Of Ingredients 14
Steps:
- 1. In large bowl, toss together potatoes and next 8 ingredients; set aside.
- 2. In small bowl, mix mayo, cider vinegar, sugar, garlic powder, salt & pepper, and cayenne if desired.
- 3. Lightly toss with the potato and macaroni mixture.
- 4. Refrigerate over night,or for a minimum of 4 hours. Taste, and adjust seasoning if needed. Some brands of mayonnaise will seem to soak into the potatoes and macaroni overnight, so be prepared to make up another batch of the sauce if it seems too dry after refrigeration, so adjust as needed.
HAWAIIAN STYLE LOADED TUNA MACARONI SALAD
How to make Hawaiian style macaroni salad.
Provided by Erlene - My Pinterventures
Categories Side Dish
Time 3h33m
Number Of Ingredients 12
Steps:
- Prepare the pasta according to the package directions, making sure to salt the water. Drain and add to a large mixing bowl. Mix in the apple cider vinegar - use 1 T. for a subtle flavor and 2 T. if you like it tangy.
- At the same time as the pasta is boiling, boil 5 eggs. When the eggs are done, peel and coarsely chop. Set aside.
- While the pasta and eggs are cooking, prepare the other ingredients. Open and drain the tuna. Use a fork to shred the tuna meat. Set aside.
- Use a food processor or grater to shred the carrot and chop the celery. Set aside. Grate onion to get 2-3 tablespoons (see notes). Add all of these ingredients to the pasta with the tuna and parsley. Mixture thoroughly. Set aside.
- For the mayonnaise mixture, mix together the milk and mayonnaise. Add this into the salad and mix together. If you feel the mix is too dry, add more mayonnaise and milk till you get the consistency you like. (see notes)
- Taste the mix. Add salt and pepper to taste. (see notes)
- Refrigerate for a minimum of 3 hours or until ready to serve. Salad is best topped with soy sauce to each person's liking. (see notes)
HAWAIIAN POTATO MACARONI SALAD RECIPE:
Steps:
- Instant Pot Instructions:
- Add dried macaroni noodles to inner pot and cover with water. Then place a trivet or strainer basket over the noodles. For the next step, place the cubed potatoes in the strainer and layer the eggs on top of the potatoes.
- Cover with lid and close to seal. Adjust the steam valve to closed position. Select the Manual button, high heat settings. Adjust cooking time to 4 minutes.
- While the macaroni noodles, potatoes and eggs are cooking in the Instant Pot, stir together the vinegar, garlic salt and black pepper in a small bowl and set aside.
- When cooking time on the Instant Pot has completed, open the steam valve to quick release all the pressure. Open the lid once all the pressure is released and you see the pressure pin has dropped. Note: It takes about 10 minutes for the Instant Pot to come to pressure before the cooking time starts counting down.
- Remove the hard boiled eggs and place in cold water to cool down. Next, remove the cooked potatoes and set aside on a cutting board. Pull the trivet or strainer out of the inner pot and drain off any excess water from the macaroni noodles.
- Chop the cooked potatoes into smaller ½ inch cubes and add to a large bowl, then add the cooked macaroni and stir together. While the potatoes are still warm, stir in the vinegar seasoning mixture so the potatoes and the noodles will soak in the vinegar and seasonings and then set aside. *This step is one of the tricks to the Hawaiian technique to flavor the potatoes!
- Peel the shell off the hard boiled eggs and discard the shell. Chop the hard boiled eggs into small chunks and set aside.
- Fold the mayonnaise into the potato and macaroni mixture until well combined. Next fold in the peas, shredded carrots, and onions.
- As a final step, gently fold in the chopped eggs.
- Cover the salad and refrigerate for 2 hours before serving.
- Stove Top Instructions:
- Cooking potatoes:Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
- In a large pan over medium-high heat, add potatoes and cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately 15 to 20 minutes or until just tender (the cooking time will depend on the size and weight of your potatoes). Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer. Remove from heat and drain. NOTE: I usually remove the skins when the potatoes have cooled enough to hold. As soon as you can handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a large mixing bowl.
- Hard-Boiling Eggs:While the potatoes are cooking, place room temperature eggs in a single layer in a pan and fill with cold water until there is approximately 1 inch of water over the top of the eggs. Place the pan on the stove over high heat setting. Bring the water to a rapid boil, then immediately remove the pan from the heat and cover with a lid for 17-20 minutes (depending on the size of your eggs). Remove lid and drain off water from the eggs. To stop the egg cooking process, transfer the eggs to a bowl of ice water. Let the eggs cool for at least 10 minutes in the ice water, then drain and set aside. Learn more on How to Boil Perfect Eggs.
- Cooking Macaroni Noodles:While the potatoes and eggs are cooking, you can move on to cooking the macaroni noodles. In a small sauce pan, add 1 cup of dried macaroni noodles and add 2 cups of cold water. Stir the noodles into the water. Place the saucepan over high heat setting on the stove. Let the water come to a boil, then turn the heat down to medium low to let simmer. Stir the noodles again to help prevent sticking to the bottom of the saucepan. Let the noodles cook for about 9 minutes, while stirring occasionally. The noodles are done when tender (but not mushy). Remove the noodles from the heat and drain off the excess water. Add to the mixing bowl with the cooked potatoes.
- While the macaroni noodles, potatoes and eggs are cooking, stir together the vinegar, garlic salt and black pepper in a small bowl and set aside.
- Assemble the salad:While the potatoes are still warm, stir in the vinegar seasoning mixture so the potatoes and the noodles will soak in the vinegar and seasonings and then set aside. *This step is one of the tricks to the Hawaiian technique to flavor the potatoes!
- Peel the shell off the hard boiled eggs and discard the shell. Chop the hard boiled eggs into small chunks and set aside.
- Fold the mayonnaise into the potato and macaroni mixture until well combined. Next fold in the peas, shredded carrots, and onions. As a final step, gently fold in the chopped eggs.
- Cover the salad and refrigerate for 2 hours before serving.
LUAU POTATO SALAD
On a Hawaiian cruise a few years ago, we had a chance to go to a luau at the Polynesian Cultural Center in Maui. The food was delicious and the entertainment was first class. This is their version of potato salad. (Cooking the potatoes and macaroni is part of the prep time.)
Provided by Carolyn Haas
Categories Potato Salads
Time 30m
Number Of Ingredients 17
Steps:
- 1. Boil cubed potatoes until tender. Drain and rinse with cold water. Set aside to cool.
- 2. Cook the macaroni according to the package directions. Rinse with cold water. Set aside to cool.
- 3. As the macaroni cooks, mix the dressing ingredients in a small bowl and set aside. Once the cooked macaroni and potatoes are cool, lightly toss in a large bowl with the remaining salad ingredients. Then gently mix in dressing. Garnish as desired and serve.
HAWAIIAN-STYLE MAC SALAD WITH EGGS AND POTATOES
A necessary side to go with any heavy dish like kalbi, katsu, teriyaki chicken, etc. This is the perfect recipe to use a starting base to add in many more additions like tuna, imitation crab, etc.
Provided by Ono Hawaiian Recipes
Categories Side Dish
Time 58m
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to a rolling boil. Add in the maracroni and cook it past al dente. About 10-15 minutes. Drain and transfer to a boil and let it chill the fridge for the time being.
- Bring another pot of lightly salted water to a boil and add in the potatoes. Let it boil until all of the potatoes are cooked through. About 5-8 minutes. Drain and transfer it to a large mixing bowl.
- In the mixing bowl with the potatoes combine it with the hardboiled egg and mayonnaise. Then add in the macaroni, onions, carrot, salt, and pepper. Mix until it has combined well.
- Let it set in the fridge for 20-40 minutes before serving. Adjust more mayonnaise to your liking, and enjoy!
HAWAIIAN MACARONI SALAD
You're gonna want to dive into this macaroni salad! Our Hawaiian Macaroni salad is bursting with tropical flavor, thanks to the addition of pineapple and carrot. And, since this macaroni salad recipe features chunks of ham, it's filling enough to eat on its own!
Provided by Ginsburg Enterprises
Categories Misc. Salads
Number Of Ingredients 10
Steps:
- In a large bowl, combine macaroni, pineapple chunks, ham, carrots, and scallions; set aside.
- In a small bowl, whisk reserved liquid, the mayonnaise, sour cream, vinegar, sugar, and salt. Pour over pasta mixture and mix until evenly coated. Serve or chill until ready to serve.
HAWAIIAN POTATO SALAD
No backyard party is complete without this Hawaiian potato salad! Featuring tender chunks of potato and loads of macaroni, this ultra creamy potato salad is a classic island side dish that's perfect with just about any summer meal. It's great for serving a large crowd, and it's as simple as can be.
Provided by Amanda McGrory-Dixon
Categories Salad
Time 40m
Number Of Ingredients 14
Steps:
- Fill a large pot with cold salted water and add potatoes. Bring the water to a boil and then reduce to a simmer until the potatoes are just soft enough so that you can easily pierce them with a fork, but they don't break apart, about 10-15 minutes or so.
- At the same time, cook macaroni according to package directions.
- When the potatoes and macaroni finish cooking, remove from heat and strain well to remove excess moisture. Add the potatoes and macaroni to a large mixing bowl and toss with vinegar while still warm. Be sure to toss gently to avoid the potatoes breaking up too much.
- Allow the potatoes to cool. Add the mayonnaise and fold just until combined. Once the potatoes are coated, add the garlic, peas, carrots, sweet relish, red onion, celery, salt and pepper. Again, gently fold to combine.
- Cover tightly and chill in the refrigerator for at least four hours. If desired, top with fresh chopped parsley before serving. Enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 481 kcal, Carbohydrate 31 g, Protein 7 g, Fat 37 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 82 mg, Sodium 600 mg, Fiber 2 g, Sugar 5 g
HAWAIIAN MACARONI SALAD (L&L BBQ COPYCAT)
This Hawaiian Macaroni Salad is so good, it's addictive. Easy to make, feeds a crowd, and tastes awesome. Don't be surprised when people go back for seconds and thirds of this mac salad.
Provided by Chew Out Loud
Categories Side Dish
Number Of Ingredients 8
Steps:
- Bring a large pot of well salted water to boil. Cook macaroni until tender, according to package instructions. Drain, rinse thoroughly with cold water; be sure to drain well.
- Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well. Chill 2-3 hours or overnight. Toss again right before serving.
Nutrition Facts : Calories 308 kcal, Sugar 2.7 g, Sodium 353.9 mg, Fat 21.1 g, SaturatedFat 3.3 g, TransFat 0.1 g, Carbohydrate 25 g, Fiber 1.9 g, Protein 4.3 g, Cholesterol 11.6 mg, ServingSize 1 serving
HAWAIIAN MACARONI SALAD
Mac Salad (also called Macaroni Salad or Hawaiian Macaroni Salad) is a popular side dish in Hawaii. This is a classic version that is easy to make with pantry staples. It is onolicious and endlessly adaptable. Enjoy it as a side dish or part of a plate lunch!
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
- Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
- Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!
MOM'S MACARONI AND POTATO SALAD
My mom and grandma's macaroni and potato salads are family favorites and we have them a lot for summer get togethers. This is a combination of both recipes made into one and submitted for the Craze-E Contest.
Provided by lauralie41
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
- Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
- Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.
Nutrition Facts : Calories 933.8, Fat 22.8, SaturatedFat 4.5, Cholesterol 225.4, Sodium 453.7, Carbohydrate 150.7, Fiber 15, Sugar 17.1, Protein 32
HAWAIIAN MACARONI SALAD
Steps:
- While the cooked, drained macaroni is still hot, add the cooked macaroni, grated carrots, grated onion, apple cider vinegar, kosher salt and pepper to a large mixing bowl. Gently stir to completely incorporate the salad. Cover the mixing bowl and let the mixture sit for 10 to 15 minutes.
- Using a small mixing bowl, whisk together the mayonnaise, milk and sugar until smooth.
- Gently fold the dressing into the macaroni salad. Cover and chill in the refrigerator for 2 hours to overnight. Before serving, gently stir the macaroni salad.
Nutrition Facts : Calories 565 kcal, Carbohydrate 37 g, Protein 7 g, Fat 43 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 25 mg, Sodium 601 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 35 g, ServingSize 1 serving
HAWAIIAN MACARONI (AND POTATO) SALAD
Can't have a plate lunch in Hawaii without this salad. Potatoes make it very hardy and the peas, carrots and olives give it a nice color. Best Foods or Hellmans Mayo is the only kind we use.
Provided by Zephs Wife
Categories Potluck
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Boil the noodles, potatoes, and eggs separately.
- Drain when cooked through and cool.
- In a large bowl, put noodles and cubed potatoes and add mayo to consistency you like.
- Thinly slice the onion.
- Shred the carrots and add both to bowl.
- Slice hard boiled eggs and add to bowl.
- You can use celery (thinly sliced) or the celery seed for a milder celery taste - add to mixture.
- Add the soyu sauce and pepper to taste and mix well.
- Add the peas and gently mix.
- Put black olives on top.
- You may need to add more mayo and/or soyu the next day - its always better the next day.
- Enjoy and Aloha.
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- Scrub potatoes; cut potatoes into 1 inch cubes; place in a large stock pot; fill pot with cold water until it's 1 inch over top of the potatoes. Set pot over high heat; bring to a boil. Once boiling, add 1 T. salt; set timer to cook potatoes for 5 minutes. After 5 minutes, stir in the macaroni pasta; continue boiling for 6-8 minutes, until the pasta is al dente.
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- In a medium bowl whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.
- Cook the macaroni as per the package instructions, except add 5 minutes to the cooking time on the package instructions (you want the macaroni to be very soft and plump so it absorbs the dressing better). Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.
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- Peel the potatoes and cut into 1-inch cubes. Place in a large pot and cover with water. Add about 1 tablespoon of kosher salt to the water and place over high heat.
- Meanwhile, bring another pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
- In a large bowl, combine the cooked potatoes and cooked macaroni. Add the eggs, onion, 1 cup of the mayonnaise, the relish, carrot and pickle juice.
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- Boil potatoes in a large pot until you can poke a fork into it with ease...don't overcook it though as it'll fall apart in the pot. When potatoes are done cooking, put in a colander to drain. I wash the pot at this time and use if for boiling of the eggs and macaroni.
- Put eggs in pot with water until it starts boiling then add macaroni and cook until it's at the texture you like it...again don't overcook it!
- While the potatoes are cooking, I do all the prep work of other ingredients (chop the onions into small pieces (almost mincing it) as it's just for taste, grate the carrots, boil the frozen peas.
- When the potatoes and macaroni are done, I use a butter knife to peel the potatoes and cut into whatever size pieces I like them.
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