Description
Hawaiian Macaroni Salad is a creamy, flavorful side dish that combines tender elbow macaroni with a tangy, slightly sweet mayonnaise dressing and crisp vegetables. Perfect for plate lunches, picnics, and potlucks, it offers a tropical flair and comforting taste loved by all ages.
Ingredients
- 8 ounces elbow macaroni (about 2 cups)
- 1/2 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small carrot, finely grated
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green onion
- 1 hard-boiled egg, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni according to package instructions until tender but not mushy. Drain and rinse under cold water.
- In a large mixing bowl, whisk together mayonnaise, sweet pickle relish, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add the cooled macaroni to the dressing. Mix in grated carrot, chopped celery, green onion, and chopped hard-boiled egg if using. Stir until evenly coated.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled, garnished with additional green onion or a sprinkle of paprika if desired.
Notes
- Add a few tablespoons of sour cream to the dressing for extra creaminess.
- Mix in small pineapple chunks for a tropical twist.
- Add finely chopped bell peppers or shredded cabbage for extra texture and color.
- Omit the hard-boiled egg for an egg-free version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling / Chilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
