Monday, April 11, 2011

Basic Hawaiian Macaroni Salad

To make a basic macaroni salad, just follow these guidelines:

The pasta: Cook 1 pound elbow macaroni (for really local Hawaiian style, cook until soft and fat, but you can go al dente if you prefer).

The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi).

The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more.

The finale: Salt and pepper, to taste. Stir well; refrigerate.


1 lb box of Elbow macaroni
1/4 C Carrots finely chopped
1/4 C Onions very finely minced
1/2 Cup  Best Foods Mayonnaise
1/4 Cup milk
1 Tbsp sugar or more to taste
fresh cracked black pepper
Paprika (optional)
1 Tbsp vinegar or more (optional) if you want it a little tangy.

Cooking Instructions:

Prepare macaroni according to instructions on box. Afterwards, rinse with cold water and drain again. Let cool for about 10-15 minutes. 

Add finely chopped Carrot and mix well. Add finely chopped onions and mix well. Combine mayonnaise and milk. mix well, then add to macaroni. Add salt, pepper and paprika to taste. 

Chill before serving.

Taste test the mayo and milk combo. Add more mayo or milk to suit your tastes. 


prfsnalsmrtass said...

In the recipe it says to use finely chopped onion, not minced. In the Ingredients it lists minced onion. So which is it? Minced or finally chopped?

Lisa Tipsword said...

Where does the sugar come into play? :-)

Marie Anderberg said...

Hi! What kind of vinegar should I use? Red, rice wine, apple, white? Also, do you suggest red, white, or yellow onion?

Thanks so much!

Reggie Nelmida said...

Minced or finely chopped onion? It depends on your preference. Most plate lunch places here in Hawaii finely chop the onions. I've had pureed onion also. All super ono if you love onions. The onion gives it a sweeter taste as well. So use Maui sweet onions or vidalia ones. As for the sugar it's up to you as well. Sweeten it to taste. And vinegar you can use apple or white. Alos by adding vinegar just a wee bit will help the mac salad keep longer and not spoil as quick due to the acidity. :)