Hawaiian Mac Salad

Hawaiian mac salad is a staple of the Hawaiian plate lunch. Unlike deli macaroni salads that are often loaded with vegetables and tangy dressings, Hawaiian mac salad keeps things simple. The macaroni is cooked until very tender and tossed with plenty of mayonnaise for a rich, creamy texture.

The potatoes make it extra comforting, the carrots add sweetness and texture, and I like adding eggs to create little pockets of creamy yolk throughout the salad. It’s the kind of side dish you keep sneaking bites of straight from the fridge.

Ingredients

1 pound elbow macaroni

2 medium Yukon Gold potatoes, peeled and diced

1 cup shredded carrots

4 large eggs

2 cups mayonnaise, plus more as needed

¼ cup whole milk

¼ cup grated yellow onion

1 tbsp apple cider vinegar (I used rice vinegar)

1 teaspoon kosher salt

½ teaspoon white pepper

½ teaspoon garlic powder

1 teaspoon sugar

1. Bring a large pot of salted water to a boil and cook the elbow macaroni 2 to 3 minutes past al dente. Hawaiian mac salad should be soft and tender. Drain the pasta and transfer it to a large mixing bowl.

2. While the macaroni is still hot, stir in the apple cider vinegar, grated onion, and shredded carrots. The heat softens the vegetables and allows the noodles to absorb more flavor. Let cool for about 10 minutes.

3. Boil the potatoes until fork-tender, about 10 minutes. For the eggs, bring water to a boil and cook for 7 minutes. Transfer to an ice bath, peel, and roughly chop. The yolks should still be slightly jammy.

4. Add the mayonnaise, milk, relish, garlic powder, sugar, salt, and white pepper. Fold until everything is evenly coated.

5. Gently stir in the potatoes, celery, and jammy eggs. Let some of the yolks break apart, they'll melt into the dressing and make the salad even creamier.

I love mayo