This creamy salad has a mayonnaise-based dressing and is perfect for making as a side dish for family gatherings, summer cookouts, picnics, potlucks, BBQs, and brunches. It is creamy, slightly sweet, tangy, and crunchy, all at the same time. Hawaiian Macaroni Salad is a traditional cold salad served at Hawaiian BBQ restaurants serving Hawaiian plate lunches and in Luau. Here are a few more salad recipes: Amish Potato Salad, Cucumber Avocado Salad, Som Tam Salad, Cranberry Chicken Salad, Ramen Noodle Salad, Malaysian Mango Salad, and Broccoli Apple Salad. Serve this mayonnaise-based salad for potlucks, BBQs, or picnics (vegetarian). Serve with Kalua Pork, Teriyaki chicken, or in front of the refrigerator with a fork at 2 am.Make this creamy, comforting, Traditional Hawaiian Macaroni Salad at home using a few pantry ingredients. Season with freshly ground black pepper and adjust seasonings if necessary. Immediately before serving, add reserved dressing. If desired, add any mix-ins.Ĭover and refrigerate for at least 4-5 hours. Drizzle the remaining dressing over the pasta and toss to combine. Reserve 1/3 cup of the dressing in an airtight container. While still hot, drizzle with apple cider vinegar and toss.Īllow to cool slightly (15-20 minutes on the counter). Do not rinse! Immediately transfer to a large food storage bowl. Place the mayonnaise in a small mixing bowl. While the pasta is cooking, make sure the vinegar, onion, and carrots are measured and prepared. In a large pot of boiling, salted water, cook the macaroni according to package directions (cook just to al dente…you don’t want to over cook this). If you like other stuff in your macaroni salad, you can also throw that in–peas, ham, cheese, celery, bell pepper, etc. You’re going to need a pound of elbow macaroni, some grated onion, grated carrots, kosher salt, a wee bit of sugar, apple cider vinegar (the murky organic stuff like Bragg’s), and milk, mayonnaise, and sour cream (all full-fat, if you want my humble opinion). Since everyone in the south insists on putting more sugar than mayonnaise in their macaroni salad (dead serious), I knew if I wanted it, I was finally going to have to make it myself. I think it’s one of those “I don’t want to know how the sausage gets made” situations–the idea of milk and mayonnaise and cold macaroni grossed me out, even though I always like the results. When it’s done right, I like it better than coleslaw and even potato salad. I don’t know why I didn’t make macaroni salad for so long. It is hands-down my favorite and most memorable meal I’ve ever received from anyone. Granted, it really didn’t take a whole lot to make me cry at that moment in my life, but it was simple and perfect and exactly what I needed–grilled boneless skinless Teriyaki chicken thighs, scoops of rice, sliced fresh tomatoes from her garden with salt and pepper, and scoops of macaroni salad. She left a foil-covered platter on my doorstep and when I pulled back the foil, I cried. But this neighbor, who was an older Hawaiian widow, did not do that. Usually when life kicks you in the crotch and people bring you dinner, it’s a casserole or lasagna or soup, all of which are very nice and always appreciated. While we were in the middle of moving, my neighbor brought us dinner. Our living and employment situation had drastically and suddenly changed and everything was upside down.
One story that is relevant, however, is from what was a very, very hard time in my life. I started writing all those out, but then it started sounding like one of those memes where people make fun of food bloggers for going into way more detail than is really necessary. I have a long-standing love affair with Hawaii, which always seemed to happen at some crossroads in my life. Tag on Instagram and hashtag #ourbestbites so I can see! my hawaiian macaroni salad love story
0 kommentar(er)
