Potato mac salad hawaiian style

So happy that you liked it! I am going to make this today. I hated Mac salad until I had my first plate lunch! I think some huli huli chicken and rice will be a nice compliment. Oooh Huli Huli chicken will be coming soon to the blog, too! My mom always put tuna in our Mac salad.

I like tuna, crab and shrimp!! Also, just because it has pineapple in it does not make food Hawaiian???? Local families have been variations…all of them good. Traditional Hawaiian food is poi, fish, kalua pig to name a few. Because of so many different ethnic groups living in the Hawaiian Islands, the different foods have become a part of the Island of eating. It is major concern of mine for people to think because something is associated with the Hawaiian Islands, especially food, it much be Hawaiian. Unfortunately, that is not so.

I apologize in advance if my comment upsets you, that is not my intention…just a little education, if you will. Thank you for your comment, Betty. One thing I know for sure — the food in Hawaii is amazing. Kalua Pig is one of my favorites. Just got back from Oahu, da best grinds, local style. Recipe is great. Broke da mouth! This was an amazing macaroni salad.

The flavors came together wonderfully overnight. It was like eating 2 completely different salads. So flavorful. Thanks, Erica. Such a tasty recipe. This is a great recipe.

Potato Mac Salad

I have made it many times and even added celery and imitation crab meat. So good. This is in my opinion a no fail dish to make for any potluck situation as well. I love it, thank you. I would say real Hawaiian Mac salad is made with Kewpie Mayo. Basically, you are trying to reproduce the taste of Kewpie by adding the cider vinegar and milk. Also, we throw in a tablespoon of tuna to give it a subtle seafood kick. Do excited to try it tonight! So thank you!! I make this once a month, and even my macaroni salad hating Canadian husband gobbles this up.

potato mac salad (Hawaiian style) by traci s - Key Ingredient

I usually have to kick him out of the kitchen. I do notice this salad tastes better the next day. Oh, and I have to eat my mac salad with a scoop of calrose rice. Thank you again. That would turn the salad into a Japanese macaroni salad which is fantastic, but not the same. On the island though, people love their Best Foods Mayo, and never seen anyone else use Kewpie for Hawaiian mac salad. Also, calrose rice is simply the name of the type of rice which a Hawaiian plate lunch is served with. So glad you and your mac-hating husband like this recipe!

I could not agree more about pineapple and coconut being an abomination haha love them on their own.. I agree! I love pineapple and coconut I can eat my weight in pineapple coconut cake!! My mother always mixed equal amount of boiled potatoes cut into cubes with the macaroni and also added a can of peas and carrots and hot dog relish and chopped up boiled egg.

There were 8 of us kids so perhaps this was her way of making it go far enough to feed all of us. Erica I have made this Hawaiian dish with macaroni and potatoes and everyone seems to love it that way. Everyone wants the recipe Whenever I make it for them. I make this recipe all the time now. My family loves it! I always add celery, green onions, and black olives.

potato mac salad (Hawaiian style)

So good! Thanks for this great recipe! I made this last week—omg—so good!!! The only problem I had was it was kind of bland with only the two TBS vinegar and sugar…so I added more and that did the trick. Great idea adding more vinegar and sugar to spruce up the flavor! Absolutely delicious! Only change I made was the addition of a cup of chopped celery. Tasted exactly as I remembered it from Maui! Thanks for the recipe. So glad you liked it!

It makes a pretty big batch. Hope this helps! Great recipe. I did add some green onion and a ton of sriracha to the mix before adding it to the macaroni. Great flavors and spice. I made the Hawaiian chicken last night , my son loved it. Thanks for 2 great recipes. Could you please let me know what flavor of liquid smoke you used? I have mesquite and hickory. Will be making this for a cub scout blue and gold banquet. If you know about the pork I would appreciate that information. What flavor of liquid smoke? My Tutu taught me how to make this Hawaii salad when I was a little girl and I have never strayed from her recipe, which by the way is your recipe.

Thank you so much for sharing your comment with us! I agree, this recipe should not be changed! Let us know how it goes! Thanks for sharing this recipe, it was delicious! I made this for a pot luck and it was a hit! The portion size was pretty big and I had a fair amount leftovers that I packed for lunch. Do you know how many calories would be in a serving size? Or per cup of the mac salad? Glad this was such a hit for you! Many Hawaiian restaurants including the one I worked at use this technique but if you would like to leave it out, you can!

Kewpie mayo? As for kalua pig smoke? A cut up banana stump is added into the pit to keep moisture levels up and will end up burning and creating a sweet smoke. On the mainland I use Mesquite wood chips and apple wood chips on a big green egg and I wrap a shoulder or ham cut in multiple layers of Goya Banana leaves Freezer section.

The leaves add a layer of protection and flavor that mimics the Ti leaves used when the traditional bluestone lined pit is used Imu. Hi Garrison! Thanks so much for the 5-stars and also for the great comment!

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Thanks for all your great tips, too! After a few days, I added chopped Olives and celery, just to change it up a bit, but your recipe is perfect and delicious as is! I have been researching a great recipe for Hawaiian style Mac salad for years! This is by far the best recipe! So glad I came across this! Makes perfect sense. Thanks for posting!! To rinse or not to rinse? It stops the pasta from clumping together in the salad — plus it helps it cool faster! I recall enjoying a weekend picnic either with my family or with a huge group in Hawaii and Mac Salad was always offered.

Your recipe looks like how I remembered. Thank you so much for sharing this.

Directions

One thing that I noticed that no one mentioned here is that on every table in every restaurant in Hawaii is Tabasco sauce. This salad is great with some Tabasco sprinkled on top, if you like that kind of thing. I am amazed at the number and variety of replies! What can I do about that? Marty- haha now THAT is a good question. Once I figure out how to get my husband to like shrimp, I will share my methods! Please come back and let me know how it turns out! Your email address will not be published. Recipe Rating.

Hawaiian Style Potato Macaroni Salad

Take a picture of yourself making or enjoying one of our recipes with someone you love. Then post it on Instagram using the hashtag favoritefamilyrecipes. You will now receive our latest recipes by email. We can't wait to share with you what we have cooking up next! The beauty of macaroni salad is that it is quite forgiving and welcomes a wide range of personalization and experimentation.

The pasta: Cook 1 pound elbow macaroni for really local style, cook until soft and fat, but you can go al dente if you prefer. The flavoring: Not minced, chopped or sliced—grated. The mayo: But there are no rules, so use less if you like. Or more. The add-ins: Carrots, watercress, celery, hard-boiled eggs, pickle relish—whatever suits you.

Cook macaroni according to package directions; drain. Separate egg yolks from egg whites. In a small bowl, mash yolks and chill. Chop egg whites; put into a large bowl with macaroni and potatoes. Stir in salt and vinegar; chill overnight. Add egg yolks and remaining ingredients; gently mix into macaroni mixture. Kau Kau: Dawn Sakamoto, Watermark Publishing. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.

Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink; peel and chop the cooled eggs. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.

Drain and set in the refrigerator to cool. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.