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. 

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