Best Hawaiian Style Macaroni Salad Recipes

Hawaiian Island Drive-In Style Macaroni / Potato Salad image

Provided by SkylerFox

Categories Spaghetti

Time 2h

Yield 16 serving(s)

Number Of Ingredients 13

1 (16 ounce) box spaghetti, ripped into 2-inch lengths cooked
4 celery ribs, minced
4 russet potatoes, cut into 1/2 chunks then cooked
1 sweet onion, minced
8 hard-boiled eggs, cut both directions with egg slicer
1 3/4 cups Best Foods Mayonnaise
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon mustard
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 teaspoon celery seed

Steps:

Hawaiian Style Macaroni Salad image

Provided by Carolyn Haas

Time 2h45m

Number Of Ingredients 11

1/2 lb elbow macaroni, cooked until soft
2 Tbsp cider vinegar
2 Tbsp onion, grated
1/4 c carrot, shredded
1/4 c celery, minced
1 c mayonnaise (hellman's or best foods if possible)
1/4 c milk (start with half that and add more later, if too dry)
1 tsp sugar
1/2 - 1 tsp salt (or to taste)
1/8 tsp white pepper
green onion or parsley, chopped, for garnish

Steps:

1. Cook macaroni until soft and fat - rinse and drain and place in large bowl. While still warm, add vinegar and stir to combine. (Use a rubble spatula.) Let cool to room temperature.
2. In small bowl, stir mayonnaise, half of the milk and seasonings together.
3. Stir veggies and mayonnaise mixture gently into macaroni. Garnish with chopped green onion or parsley, if desired. Chill 2 hrs to overnight. (If it seems too dry when serving add a little extra mayo mixed with a bit of milk.)

Hawaiian-Style Macaroni Salad image

Provided by J. White Harris @JWhiteH

Number Of Ingredients 11

2 cup(s) whole milk
2 cup(s) mayonnaise dressing
1 tablespoon(s) brown sugar, firmly packed
- salt and pepper, to taste
1 pound(s) elbow macaroni
1/2 cup(s) cider vinegar
4 - scallions, sliced thin
1 large carrot, peeled and grated
1 - rib celery, chopped fine
1 cup(s) chopped fresh pineapple
1/2 to 1 cup(s) raisins

Steps:

Make Dressing: Whisk 1-1/2 cups milk, 1 cup mayonnaise, 1 tablespoon brown sugar, 1/2 teaspoon salt, and 2 teaspoons pepper in bowl. **(Low-fat milk or mayonnaise will make the dressing too thin.)
Cook Pasta: Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.
Make Salad: Add scallions, carrots, celery, pineapple, raisins, 1/2 cup milk, and 1 cup mayonnaise to pot with pasta mixture and stir to combine. Adjust Seasoning salt and pepper to taste. Transfer to serving bowl and refrigerate, covered. for at least 1 hour or up to 2 days. Serve.