A mainstay of Hawaiian cooking, this dreamy, creamy side dish holds a special place at any potluck, picnic, or family get-together. The Hawaiian version of macaroni salad, in contrast to the traditional American version, is rich, slightly tangy, and incredibly smooth, making it a great accompaniment to grilled meats, seafood, and tropical flavors.
Ingredients
2 cups uncooked elbow macaroni
1/2 cup shredded carrot
1/2 cup chopped celery
1/4 cup sweet onion finely minced
2 green onions thinly sliced
1 1/2 cups mayonnaise
1/4 cup whole milk
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
Method
Cook the macaroni:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until just tender. Drain well and set aside to cool completely.
Prepare the vegetables:
In a large mixing bowl, combine the shredded carrot, chopped celery, minced sweet onion, and sliced green onions.
Make the dressing:
In a small bowl, whisk together the mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
Combine salad and dressing:
Add the cooled macaroni to the vegetable mixture. Pour the dressing over the macaroni and gently toss until everything is evenly coated.
Chill to meld flavors:
Cover the bowl and refrigerate the salad for at least 1 hour, allowing the flavors to develop and meld together.
Serve:
Give the salad a final stir before serving. Taste and adjust seasoning with additional salt and pepper, if needed. Serve cold for a refreshing, creamy side dish.
Enjoy!
