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Wednesday, December 12, 2012

Hawaiian Macaroni Salad

If you've ever been to Hawaii, you know that we love our macaroni salad.  If you order a plate lunch in Hawaii, chances are that you'll get it with a side of macaroni salad.  I was tasked with making the said macaroni salad for my niece's birthday party.  There's not really a recipe for macaroni salad.  Everyone adds their favorite ingredients.  You just want to make sure everything is well seasoned with salt.  You also want to make sure your macaroni salad isn't too dry (add mayonnaise) but I also don't like macaroni salads that have too much mayonnaise.  I feel that this salad tastes best with Best Foods brand mayonnaise but to each their own.  Personally, I don't like chomping into raw onions so I grate my onions just to get the onion flavor and liquid.  Feel free to dice your onions if you like.  I sometimes switch things up by adding imitation crab or thinly sliced cucumbers too.  This recipe make a lot of macaroni salad (but it's soooo good!).  Enjoy!


Hawaiian Macaroni Salad
8 eggs
5 large potatoes, peeled & cut in half lengthwise
1 lb elbow macaroni
1/2 large onion, grated
2 carrots, peeled and grated
1/2 pkg. frozen peas
Best Food mayonnaise
salt and pepper
paprika (optional)

1)  Bring a medium to large pot of water to a rapid boil.  Add peeled & halved potatoes to the water.  Cook until the potatoes are soft and cooked through (about 10-20 minutes).  Drain and cool potatoes.  Dice potatoes into small cubes and add to a large mixing bowl.  

2) Using the same medium to large pot, bring salted water to a rapid boil (for macaroni).  At the same time, add eggs to a medium pot (with a lid) and fill with water until just covering the eggs.  Place on a medium-high heat and bring to a rolling bowl.  Once the water with eggs in it is boiling, cover the pot with the lid and turn off heat.  Allow the eggs to sit in the hot water for about 10-15 minutes.  Once done, drain water and allow eggs to cool.  Once eggs are cool, peel and dice into small pieces and add to the large mixing bowl with the potatoes. 

3) Once the larger pot's water has come to a boil, add the elbow macaroni to the well salted water.  Cook macaroni according to package directions (at least 8-9 minutes) plus a few extra minutes.  True Hawaiian macaroni salad uses pasta that has been cooked past al dente (it's usually well cooked-soft and fat).  But use your own judgement and taste.  Drain pasta and cool.  Transfer pasta to the large mixing bowl with the potatoes and eggs.  

4) Place the half package of frozen peas in a microwave safe bowl.  Add about 3 Tbsp. water and cook on high for about 3-4 minutes.  Stir.  If peas are not cooked through and hot, repeat.  Drain peas and when cool, add to the mixing bowl.

5) Add the grated onions and grated carrots to the mixing bowl.  Add about 1 cup of mayonnaise.  Salt and pepper your salad and mix well.  Continue to add mayonnaise 1 Tbsp at a time until you salad is as to your liking.  Continue to season with salt as needed.  Cover the salad and place in the refrigerator for a few hours to allow the noodles to absorb the mayonnaise and flavor.  

6) Once you're ready to serve the salad, you may find you will need to add more mayonnaise.  If you like, sprinkle the top of the macaroni salad with paprika.    




4 comments:

the red headed traveler said...

This looks delicious and I love macaroni salad although not in the cold winter so much lol. I didn't have a traditional plate lunch when I was on Maui although I did have a tradtional "upcountry" meal which came with macaroni salad and it was soo good! I really would love to return to the islands!

~Holly~ said...

LOL! I agree, macaroni salad doesn't taste the same when it's freezing cold outside! I think you should plan you next trip back to Hawaii soon!! =0)

tim watson said...

This looks so tasty. I am surely going to try it this weekend.

~Holly~ said...

tim: Hope you enjoyed the mac salad!!