• December 21, 2023

Hawaiian Macaroni Salad

Hawaiian Macaroni Salad

Hawaiian Macaroni Salad 1001 1024 Cooking Aboard with Jill

At a fun potluck, my neighbor Shelia brought this wonderful salad. This recipe is unique because the grated sweet onion and relish sets it apart from other macaroni salads. If you don’t have sweet onion, then substitute with 1/4 of a regular onion and then add a ¼ cup of sugar. Some variations to the recipe can also be by substituting peas, green onion, chopped ham or even tuna.

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 8 oz elbow macaroni
 2-3 eggs
 ½ sweet onion(Vidalia is best)
 1-2 Stalks celery or carrot
 3 tbsp sweet relish
 1 tsp mustard (I used Dijon)
 4-6 tbsp mayonnaise
 Salt and pepperto taste
1

2

0In a small pan, add the eggs with some salt and then fill with water until there is at least 1 inch of water over the top of the eggs. Bring to a rapid boil. Turn off the heat and cover. Let the eggs sit for 10 minutes. Meanwhile, fill a large bowl halfway with ice and water to the top of the ice. When the eggs are done, carefully ladle them into the ice bath. Let the eggs cool for 5 minutes. After that, peel and dice the eggs. Set them aside.

3

Grate the carrots or celery and onion.

4

In a large pan, boil a full pot of water with some salt. Add the pasta and keep heat at the level where the water continues to lightly boil. Stir periodically. The pasta should be done in 10 to 15 minutes. Drain and let it cool.

5

In a big bowl, add the eggs and vegetables. Add the relish, mustard, salt and pepper and 4 tablespoons of mayonnaise. When the pasta has cooled, add it to the bowl. Stir until all ingredients become incorporated. Cover and refrigerate for at least one hour.

6

Before serving, taste to see if the macaroni salad needs more mayonnaise. You will know if that is necessary if the pasta tastes dry. I found I needed to add another 2 heaping tablespoons of mayonnaise before dinner. This serves 8 as a side dish.

Ingredients

 8 oz elbow macaroni
 2-3 eggs
 ½ sweet onion(Vidalia is best)
 1-2 Stalks celery or carrot
 3 tbsp sweet relish
 1 tsp mustard (I used Dijon)
 4-6 tbsp mayonnaise
 Salt and pepperto taste

Directions

1

2

0In a small pan, add the eggs with some salt and then fill with water until there is at least 1 inch of water over the top of the eggs. Bring to a rapid boil. Turn off the heat and cover. Let the eggs sit for 10 minutes. Meanwhile, fill a large bowl halfway with ice and water to the top of the ice. When the eggs are done, carefully ladle them into the ice bath. Let the eggs cool for 5 minutes. After that, peel and dice the eggs. Set them aside.

3

Grate the carrots or celery and onion.

4

In a large pan, boil a full pot of water with some salt. Add the pasta and keep heat at the level where the water continues to lightly boil. Stir periodically. The pasta should be done in 10 to 15 minutes. Drain and let it cool.

5

In a big bowl, add the eggs and vegetables. Add the relish, mustard, salt and pepper and 4 tablespoons of mayonnaise. When the pasta has cooled, add it to the bowl. Stir until all ingredients become incorporated. Cover and refrigerate for at least one hour.

6

Before serving, taste to see if the macaroni salad needs more mayonnaise. You will know if that is necessary if the pasta tastes dry. I found I needed to add another 2 heaping tablespoons of mayonnaise before dinner. This serves 8 as a side dish.

Hawaiian Macaroni Salad


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