Salads

How to Make Our Favorite Macaroni Salad



Test cook Natalie Estrada makes Julia Hawaiian Macaroni Salad. Get the recipe for Hawaiian Macaroni Salad: Buy our winning chef’s …

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  1. 1:19 What are the letters and numbers 17RNJ7953063102 for? When I Google it, 483 NW 119th St, Miami, FL 33168 Pops up. Interesting. I didn't know location codes like that existed. Could it be Natalie's return address in case she gets lost?

  2. I make mine this way minus the brown sugar and vinegar. Sounds really good. I was expecting to see pineapple to it since it said Hawaiian Macaroni Salad. I love to add drained canned tuna in mine and it makes a meal in it's self.

  3. Born & raised in Hawaii, have never seen vinegar or milk incorporated in mac salad. Yes, it’s Best Foods or nothing. Salt & pepper to taste. Then you add things to your personal taste or presentation. For color and taste, options include: raw shredded carrots, a bit of blanched peas, green onions or thinly sliced Japanese cucumber. Protein options: well drained canned tuna, shredded imitation crab or drained/picked through canned crabmeat. Other things added in: tiny cubes of boiled potatoes and boiled eggs.

  4. You guys are missing the point. What makes it Hawaiian is that it's made by someone with a bunch of tattoos and you eat it when you are unemployed.

  5. My mom was from hawaii, it's weird she never cooked anything from there. She moved from there when she was in her 20's. It's nice to see some local recipes though.

  6. i made some macaroni salad tonight. i had some extra egg noodles, feta cheese, some olives, extra carrots, an onion end. so i made it with some garlic caesar dressing and some mayo. and threw in a some raisins for sweetness. with macaroni salad, i go for some tangy, salty, sweet, and savory. a salad like that you can add some chopped ham or chicken for an easy summer meal or by itself as a side.i don't follow recipes, just make it to my taste.

  7. The only "Hawaiian" ingredient I see is brown sugar, as opposed to white. This is otherwise literally exactly how ordinary macaroni salad (as opposed to vinegar and oil based ones) is made, *everywhere.* If this is considered unusual, then why is it sold nationwide, in grocery stores, and delis? Why are you acting like it's odd to add a carrot? Grated carrots are standard. I mean, great, you showed us the steps, but this isn't unique to anywhere, except the entirety of North America, my entire life (I'm 52), having lived in Michigan, Wisconsin, Illinois, Maryland, Georgia, and Tennesse, and having visited all states in between, plus Arkansas, Alabama, Oklahoma, and California. Aside from using exclusively Vegan mayo, I change mine up by additionally adding diced overripe red and/or orange tomatoes, sometimes quartered grape tomatoes, and usually diced green, red, orange and yellow bell peppers. I've even added fresh mushrooms and fake bacon bits. I don't add dairy milk, because the veg, as it weeps from the salt, will add liquid. One can add buttermilk, yogurt, or a veganised version, made by curdling plant milk with vinegar. The best is one tablespoon apple cider vinegar, added to half cups each of Silk 10g Protein Cashew Almond, unsweetened, and Kroger's Simple Truth Organic plain soy milk. It doesn't make giant curds, just becomes silky/creamy.

  8. Was wondering where the pineapple, mango slices were?

    Cooking for 15 minutes?
    Then soaking some more?
    Kept in fridge for 2 days?

    Sounds like MUSH MACARONI salad to us… 🙃, but to each his/her own, right?

    Take care, everyone, and stay safe, ok? ⚘ 🙏❤🙏 ⚘

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