hawaii homestyle mac salad |
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Next to rice, mac salad is essential for a proper plate lunch. Everyone in Hawaii has their own take on macaroni salad, with the main ingredient being, well, macaroni and Best Foods mayonnaise.
For example, I don’t like peas, love shredded carrots, and no one in the household except me likes celery. Thus, our household's version includes carrots, but not peas or celery. Another friend (the one who got the Brussels sprouts recipe) says adding mustard makes the whole thing. My mother-in-law adds shredded carrots and uses chicken instead of tuna. It is even rumored that there are actually people who add relish and relish juice, but I feel this adds too much sweetness. |
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½ onion, very finely chopped
1-2 white salad potatoes 1 can water packed tuna, drained well 1-2 hard-boiled eggs Best Foods mayonnaise, lots 1 package of elbow macaroni Hawaiian salt and black pepper, to taste |
Optional add-ins
Shredded carrots Mustard Sweet pickle relish (very, very optional) Peas (way, way optional) Celery, finely chopped (I like this but my family has nixed it!) Cooked baby shrimp (added color makes it look pretty) |
Hard boil eggs. Remove eggs when cooked, and use the same boiling water to cook the potatoes until just done. Cook macaroni, drain and cool well. Chop potatoes into bite-sized pieces. Chop eggs. Mix together potatoes, eggs, macaroni, tuna, and onion. Add mayonnaise to hold the salad together. Salt and pepper to your taste.
Add the optional stuff. Or don’t.
Add the optional stuff. Or don’t.
