Filipino Mac Salad

Creamy, chunky, sweet-savory perfection in every scoop—Filipino Mac Salad is a party on your plate.

This family recipe has been passed down in my family without measurements: Just a list of ingredients. When it came to measurements it was more about what looked right. This is still not perfect but it’s always a crowd pleaser and it goes great as a side but there is so much filling, its substantial as a meal on its own.

This Filipino Macaroni Salad is maarte, or as we would say in English ‘totally extra’—with chunks of chicken, pineapple, eggs, and veggies! It’s the life of the handaan and your Tita’s go-to for any celebration.

Ingredients

1 lb elbow macaroni 
2 medium potatoes, boiled and diced
2 medium carrots, boiled and diced
2 stalks of celery, diced
3 large eggs, hard boiled and chopped
1/2 cup sweet pickle relish, 1/2 cup diced onion
1/2 cup pineapple tidbits drained
1 cup shredded chicken
1 cup mayonnaise
1/2 cup sweetened condensed milk

1. Boil in salted water according to package instructions (about 8–10 minutes). Drain, rinse with cold water, and set aside to cool.

2. Boil potatoes and carrots in lightly salted water until fork-tender (about 8–10 minutes). Cool and dice.

3. Hard-boil the eggs (about 10 minutes), peel, and chop.

4. In a large bowl, mix together mayonnaise, condensed milk, and stir until smooth.

5. Add the macaroni, diced potatoes, carrots, celery, chopped eggs, cheese, pineapple, and pickle relish into the dressing. Mix gently but thoroughly to coat everything well.

6. Add salt and pepper gradually. Start with 1/2 tsp salt and 1/4 tsp pepper and adjust to your liking.

7. Cover and refrigerate for at least 1–2 hours (overnight preferred) to let the flavors develop.

8. Garnish with extra chopped egg, paprika, or parsley, if desired.

Mac Salad, FIlipino edition. The more maarte, the better