Description
This Creamy Tangy Hawaiian Mac Salad is a cherished family tradition, offering an irresistible balance of creamy texture and bright, zesty flavor. Perfect for potlucks, barbecues, or weeknight meals, it's simple to prepare and a genuine crowd-pleaser.
Ingredients
1 pound Elbow Macaroni
1 ½ cups Mayonnaise (full-fat)
¼ cup Milk (whole or 2%)
2 tablespoons Apple Cider Vinegar
1 tablespoon Granulated Sugar
¼ cup Yellow Onion (finely grated)
½ cup Carrots (finely grated)
½ cup Celery (finely diced)
½ teaspoon Salt
¼ teaspoon Black Pepper
Instructions
- Boil the elbow macaroni according to package directions until al dente. Drain thoroughly and rinse with cold water to stop cooking and cool the pasta
- In a large bowl, whisk together the mayonnaise, milk, apple cider vinegar, granulated sugar, salt, and black pepper until smooth
- Add the cooled macaroni, grated yellow onion, grated carrots, and diced celery to the dressing
- Gently fold all ingredients together until the macaroni and vegetables are evenly coated with the creamy dressing
- Cover the bowl tightly and refrigerate your Creamy Tangy Hawaiian Mac Salad for at least 2 hours, or preferably overnight. This chilling time allows the flavors to meld beautifully
- Give the Creamy Tangy Hawaiian Mac Salad a final stir before serving
Notes
Never overcook macaroni; aim for al dente. Rinsing pasta with cold water prevents stickiness and aids dressing absorption.
Grate onion and carrots very finely for a smooth texture.
Chilling time is crucial for flavor development.
Taste and adjust seasonings before serving.
Store in an airtight container in the refrigerator for up to 3-4 days. Flavors deepen overnight.
This dish does not freeze well due to the mayonnaise base.
If mac salad seems dry, stir in a tablespoon or two of milk or mayonnaise to revive creaminess.
For a lighter version, use light mayonnaise. Experiment with different vinegars (e.g., rice vinegar) or add a touch of Dijon mustard.
Add other finely diced vegetables like bell peppers or green onions for color and crunch.
For extra protein, fold in canned tuna or cooked ham.
To make healthier, reduce mayonnaise or use a lighter version, and add more finely diced vegetables.
This recipe is not gluten-free with traditional macaroni, but can be adapted using gluten-free elbow pasta.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Hawaiian Mac Salad, Creamy Tangy, Macaroni Salad, Side Dish, Potluck, BBQ