Hawaiian Mac Salad

This is the final and BEST side dish to complete our Hawaiian BBQ plate.  I became addicted to macaroni salad in Hawaii (my sister studied “abroad” there for a year).  I have always been a little afraid to learn what exactly was in this dish because is so friggin’ delicious, and well… my fears were correct because it uses an entire jar of mayonnaise.  But it’s amazing so I use my usual justification: it is okay to indulge every once in a while!

For a complete Hawaiian barbeque meal, serve this with Kālua Pork, rice, Lomi-Lomi Salmon and Cole Slaw.

Hawaiian BBQ plate

Hawaiian Mac Salad (adapted from the recipes by Hawaii Magazine and Iron Woman)

Yields: 8 servings

  • 1 lb uncooked elbow macaroni pasta
  • 1 15oz jar of mayonnaise
  • 1/4 C onion, finely grated
  • 1/2 slice dill pickle, chopped finely
  • 2 hard-boiled eggs, chopped
  • 2 baby carrots, shredded
  • salt and pepper to taste
  • optional: 1/4 C whole milk to make the sauce more liquid

How to hard boil eggs:

In a small pot, place eggs in a single layer and cover with cold water until covered by an inch.  Bring to a boil and then turn off the heat.  Cover and let sit on the burner for 10-15 minutes.  Remove the eggs, and place in cold water until cool.

To check if an egg is fully hard-boiled without cracking it open, try spinning it on the counter top.  If it flops over right away, the egg is not fully cooked.  If the egg continues spinning, that means the egg is fully cooked and thus the weight is distributed evenly throughout the egg.


Bring a large pot of water to a boil.  Add a dash of salt and the elbow macaroni pasta.  Cook 12-15 minutes until nice and soft so it will absorb the mayo —no al dente here!

Mix half of the pasta with the remaining ingredients, stir, then add rest of pasta.  Refrigerate for at least 1 hour before serving.

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