This Hawaiian Macaroni Salad is the real deal. A no-frills, creamy mac salad that is the perfect side dish for any BBQ or Luau!
Authentic Hawaiian Mac Salad
Hawaiian Macaroni Salad is one of my biggest guilty pleasures. I lived in Hawaii a little over 10 years ago and became very familiar with true, authentic Hawaiian “Mac Salad”. I literally lived across the street from an L&L Hawaiian BBQ restaurant and found myself wandering over there way more often than I should have for their delicious plate lunch – always with mac salad and rice on the side (I love getting a little rice and mac salad together in one bite, oh so good).
Mac salad when you can’t be in Hawaii
This past weekend I had a flashback to my Hawaii days when we ordered food from Honolulu Grill in St. George, UT. Everything we had there was delicious and seriously the most authentic Hawaiian food I have had since leaving Hawaii. The macaroni salad, especially, hit home and suddenly made me wonder why we haven’t gotten a good Hawaiian mac salad recipe here on Favorite Family Recipes yet!
Keep it simple
Authentic Hawaiian Mac Salad is ridiculously simple. It is a no-frills mac salad yet, it is so creamy and flavorful. I had a friend in Hawaii who was also a caterer there. He explained to me long ago that true Hawaiian macaroni salad is pretty much just macaroni, carrot, mayonnaise and salt and pepper. There are a few other ingredients you can add like celery, extra onion, potatoes, fresh crab, or relish, but the basic recipe is my favorite. Once you start getting into adding ham or pineapple you are getting way off course. Pineapple and ham have no business being in a Hawaiian mac salad. EVER.
Healthy Hawaiian Macaroni Salad
This recipe may seem a little mayo-heavy, it’s true. That is what makes it so stinking good. If you are really concerned about the mayo-ness you can substitute Greek yogurt in whatever amounts you would like (i.e. half mayo, half Greek yogurt). You will get a likeness of mac salad but I am telling you, it won’t be quite the same. In Hawaii it’s all about the mayo. As far as the BRAND of mayo, it has got to be Best Foods. Period. No other mayo will taste right.
How to make Hawaiian Mac Salad ahead of time
If you make this ahead of time and it seems a little dried out, add some mayo mixed with a little milk until you get the right consistency back. Fold it in with a large rubber spatula so you don’t tear the macaroni noodles.
If you love this Hawaiian Macaroni Salad, you have got to try these other great side dishes:
- Traditional Macaroni Salad: This is one of our favorite macaroni salads for potlucks and BBQs. A traditional mac salad with lots of great mix-ins!
- Traditional Potato Salad: Hands-down the best potato salad. We do not have family BBQs without it. It is always a must!
- Pani Popo (Samoan Coconut Rolls): Looking for another island-style side dish? You will LOVE these coconut rolls! One of my favorite sweet treats from Hawaii.
- Need more side-dish ideas? Check out ALL of our side dishes HERE.
How to Make an Authentic Hawaiian Macaroni Salad
Ingredients
- 1 pound macaroni
- 2 tablespoons apple cider vinegar
- 2 carrots, shredded
- 1/4 cup onion, shredded (optional)
- 2 1/2 cups Mayonnaise Best Foods or Hellman's mayonnaise (no substitutes!)
- 1/4 cup milk
- 2 teaspoon sugar
- kosher salt and pepper, to taste
Instructions
- Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).
- While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Allow to cool for about 10-15 minutes.
- In a separate, smaller bowl, whisk together mayo, milk, and sugar.
- Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
- Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed, no more than a tablespoon or two.
Equipment
- Stove Top
- Large Sauce Pan
Debbie says
I’m sorry I meant for the kalua pork not the macaroni salad.
If you know about the pork I would appreciate that information. What flavor of liquid smoke? Thanks.
Felicia says
My son is allergic to dairy. Would this be weird if I tried with almond milk instead of reg milk?
Emily Walker says
I haven’t tried it but I don’t see why not! Let us know how it turns out!
Taffy says
My Tutu taught me how to make this Hawaii salad when I was a little girl and I have never strayed from her recipe, which by the way is your recipe. Adding celery or tuna is great but it’s not the same when you eat the salad on the same plate with rice and you get a bite of salad and rice together…Oh my goodness…
I’ve been living in KCMO for the last 32 years and have never let the Haole in me change this recipe and every time I serve it to my guests they want the recipe. I tell them “don’t change it”…lol
I’m serving it tomorrow for my son & daughter in laws baby shower…I can’t wait for the reactions.
Favorite Family Recipes says
Thank you so much for sharing your comment with us! I agree, this recipe should not be changed! lol It is prefect as-is 😀 Best of luck with the baby shower! Let us know how it goes!
Alice says
Thanks for sharing this recipe, it was delicious! I made this for a pot luck and it was a hit! The portion size was pretty big and I had a fair amount leftovers that I packed for lunch. Do you know how many calories would be in a serving size? Or per cup of the mac salad?
Favorite Family Recipes says
We don’t have a calorie calculator on our site but if you plug the recipe in a nutritional calculator online you should be able to find it pretty easily. Hope this helps! Glad this was such a hit for you!
Rosie Juarez says
I tried your recipe and I deceased the mayo by 1/2 a cup. It came out delicious. Thank you
Nicole says
I’m Hawaiian. Let me just tell you that “authentic” Hawaiian Mac salad doesn’t have vinegar in it. You can call this Hawaiian if you wish, but it’s anything but authentic.
Favorite Family Recipes says
Hi Nicole- The vinegar isn’t added for taste, it is actually a chef’s technique to make the noodles more absorbent and hold the flavors better. Many Hawaiian restaurants (including the one I worked at) use this technique but if you would like to leave it out, you can!
Michael Gallap says
I agree with Nicole..I lived on Maui for many years, and worked with a family who cater. They NEVER put onion, potato, celery, or vinegar, olives, any kine other veggie junk in their mac salad. Only mac, choke mayo, little bit carrot, salt and peppa.
ryvir says
I broke the rule and substituted kewpie mayo for the Best Foods.
I will fight anyone IRL who tries to get me to do otherwise.
Thank you. Recipe was very good!
Favorite Family Recipes says
Kewpie mayo? Can’t say that I have heard of it but I am glad it worked out and was a good substitute!
Garrison Gunter says
from a 4th generation portagee from TBI
We’ve made this recipe from your site 3 times now- the first time I mixed everything minus the noodles and it was still great- second time I paid attention better to your instructions and this last time I used a 1/2 c less mayo which I like best so far but its only been a day.
As for kalua pig smoke? since I saw that comment- Keave wood is Mesquite so that is the dominant smoking wood and charcoal in Hawaii. A cut up banana stump is added into the pit to keep moisture levels up and will end up burning and creating a sweet smoke. On the mainland I use Mesquite wood chips and apple wood chips on a big green egg and I wrap a shoulder or ham cut in multiple layers of Goya Banana leaves (Freezer section). The leaves add a layer of protection and flavor that mimics the Ti leaves used when the traditional bluestone lined pit is used (Imu).
Favorite Family Recipes says
Hi Garrison! Thanks so much for the 5-stars and also for the great comment! Thanks for all your great tips, too!
Erin Payne says
I’ve made this twice in the last 2 weeks for parties. Both times, everyone has said how much they LOVED it! After a few days, I added chopped Olives and celery, just to change it up a bit, but your recipe is perfect and delicious as is! And I do agree, it seems very authentic, in fact, I would compare this to the local Hawaiian restaurants in my area; it’s nice to be able to make a huge batch of this for the same cost as a small container at a restaurant! THANK YOU for posting this recipe!!!
Erin Payne says
I’ve made this twice in the last 2 weeks for parties. Both times, everyone has said how much they LOVED it! After a few days, I added chopped Olives and celery, just to change it up a bit, but your recipe is perfect and delicious as is! And I do agree, it seems very authentic, in fact, I would compare this to the local Hawaiian restaurants in my area; it’s nice to be able to make a huge batch of this for the same cost as a small container at a restaurant! THANK YOU for posting this 5-star recipe!
Favorite Family Recipes says
Wow Erin, thank you so much for the 5-stars and for the SUPER nice comment! I agree, it’s nice to make a big batch for the same price as a small container. Especially when it’s so EASY to make 🙂
Sy freitas says
I have been researching a great recipe for Hawaiian style Mac salad for years! This is by far the best recipe! So glad I came across this! Makes perfect sense. Thanks for posting!!
Favorite Family Recipes says
Thank you so much! I’m so glad you like it!
Sabastian Freitas says
To rinse or not to rinse? I’ve heard different opinions on rinsing your noodles after boiling. What’s your take??
Favorite Family Recipes says
I like to rinse my pasta when I’m using it for cold pasta salads. It stops the pasta from clumping together in the salad – plus it helps it cool faster!
Sabastian Freitas says
That’s what I thought! Thank you!
Cassandra says
How much carrot is two carrots? I only have baby carrots around. Thanks.
Favorite Family Recipes says
Two carrots shredded makes about 1 cup! Hope this helps!
Rachel says
I love this recipe, but I need to alter recipes to make them both gluten-free and soy-free, so these are notes for any other folks who crave Mac salad but have those dietary restrictions:
I prefer Tinkyada rice elbow pasta (it cooks soft but still stays in shape). Other rice pastas are ok too.
I use 2 cups of either Soy-free Vegenaise or Earth Balance original spread/mayo substitute. They are the closest tasting ones ones this recipe. I find the soy-free mayos need a little more salt than regular mayo. I use plain water instead of milk. Sometimes I reserve the extra 1/2 cup “mayo” to add fresh, right before serving.
I always pull the ribs out of 2 celery sticks before slicing them thin. They are more tender this way.
Jean says
I recall enjoying a weekend picnic either with my family or with a huge group in Hawaii and Mac Salad was always offered. Your recipe looks like how I remembered. Thank you so much for sharing this.
Bud Kine says
One thing that I noticed that no one mentioned here is that on every table in every restaurant in Hawaii is Tabasco sauce. This salad is great with some Tabasco sprinkled on top, if you like that kind of thing.
Favorite Family Recipes says
YUM! I like the idea of adding a little Tabasco to the top. Sounds delicious!
Marty from Arizona says
Erica: I am amazed at the number and variety of replies! This is what I’ve been looking for, as our local Hawaiian restaurant serves the best macaroni salad! But my wife doesn’t like this salad. What can I do about that? (I’m betting you have an answer!)
Favorite Family Recipes says
Marty- haha you know me all too well 😉 I’m so excited for you to try this recipe and see how it compares to your local place. Please come back and let me know how it turns out! 😀 – Erica
Shari says
I fell in love with the Maui version of mac salad which has potatoes & macaroni with cold, green peas in it along with the mayo.
Favorite Family Recipes says
Interesting- what restaurant in Maui did you try this in? Would love to try it!
Nicolle says
Can you give me a rough estimate of “salt and pepper to taste”? I have NO idea what the correct taste is, help!
Favorite Family Recipes says
I would say maybe a teaspoon of each and then taste it and add more as needed! It really is about what you think tastes good!
Lynn says
One of the first meals I had at my (to-be) mother-in-laws was a cold Mac salad with flaked salmon. After 47 years I still make it for him every summer all summer long. Have to try your version, we just won’t tell my mother-in-law.
Erica says
oooh that actually sounds delicious! If you try our version your secret will be safe with us 😉 we won’t tell her. 😀
MG says
This is a GREAT recipe!
I use a few things to create my own version of a PotatoMac-
reminiscent of Da Kitchen in Oahu: add half a bag of green peas (frozen, cooked), several potatoes peeled, cubed, and boiled in salted water, 1 hardboiled egg (chopped), a splash of Kikkoman teriyaki. I cook the macaroni fully, no al dente! Your Apple cider vinegar helps “set” the ingredients. It’s crucial to grate the yellow onion-they will be hidden, but so flavorful! This recipe with just a little milk is perfect; some recipes call for “1/2 milk, 1/2mayo” ratios and I find that is too much milk and not enough mayo. Once the mayo sauce or dressing is mixed, it IS best to FOLD the mixture in the macaroni with other ingredients as mentioned ESPECIALLY if making PotatoMac to prevent overblending. In terms of seasoning, it is best to SLIGHTLY “stir and taste”, adding small amounts of salt and pepper as you go. The flavors will form more in fridge, and you can always add more LATER if needed after setting for 8-12 hours. Scallions can be added for garnish if desired. Every person I have given this to has become addicted – it looks so simple, very easy to make, and not many people have eaten it before with regular meals, but they love it as a unique side dish. I will NEVER be able to recreate the exact perfect side that Da Kitchen served with their full plates, BUT it’s a good variation of goodness that will REMIND you of Ha-Vi-Ee. Enjoy and thank you for a super basic macaroni salad recipe that is delicious and wonderful AS IS or a great base to customize. Superb!
shayeanders says
Add a bit of teriyaki sauce gives it a bit of a Hawaiian taste!
Erica Walker says
Ooh I have never heard of doing that before! I am sure it is delicious since I love taking a bite of mac salad along with the teriyaki chicken 🙂
Bonnie Schmidt says
Love this! Whenever I order Hawaiian BBQ I order extra mac salad, and this recipe is spot on for me!
Erica Walker says
Can’t have Hawaiian BBQ without mac salad, right? So so good! Thanks for the 5-stars!
Dee says
I was born in the Islands and although our family moved to the mainland while I was young, every birthday party, wedding, funeral, graduation, or other family gathering always included my mom’s mac salad. When I saw this recipe, I had to try it. I made it exactly as described and it brought tears to my eyes when I tasted it…it is absolutely authentic, just like my mom’s. I just made it for my husband’s family reunion and they all loved it! This is a keeper. Thank you for posting!!!
Erica Walker says
Hi Dee- Thank you so much for this wonderful comment! This is exactly why we do what we do. We love hearing when our recipes bring back fond memories. I am so glad you and your family enjoyed this recipe. Thanks again for taking the time to come back to share your story with us!
Brian says
It might be just me, but this is like eating a big bowl of mayonnaise. I love mayo but this is just too much without enough other flavors to offset. Not saying it is a bad recipe at all. Just saying it’s not my cup of tea.
Echo Blickenstaff says
It is heavy on the mayo – but that is Hawaiian Mac Salad. It is better after it chills and the macaroni absorbs some of the mayonnaise. You can always cut back on the mayo in the recipe. If it dries out, you can stir in a little milk before eating. Sorry you didn’t love it. 🙁
Mike says
Not being a Hawaiian native, I care more about taste than absolute authenticity, but I made this after being impressed with all the comments from Hawaii locals … and the “In Hawaii it’s all about the mayo.” statement in the overview. 🙂 Initially I added half the mayo/milk … but the full amount is fine (of course!), since the macaroni absorbs so much of it.
I did want a bit of freshness and texture, so I added about a half-cup of chopped celery and apple … and next time I may dice rather than shred the carrots.
Thanks for the warning to avoid pineapple. 🙂 (I also resisted my wife’s suggestion to add some mango.) But I’m thinking that some shredded coconut might give this a little more tropical flair.
Many thanks for posting this recipe. — Mike in San Jose
Emily Walker says
Thanks, I love the variations you took on it!
Gregory Giles says
This white was trying to recreate my wife’s paulan macaroni salad so I found this recipe to help with what I remembered her mother did. The only difference was instead of apple cider vinegar they use Soy Sauce but everything else was spot on . it tasted just like her mothers so thanks for the help
Erica Walker says
So glad it worked out so well, and that you were able to re-create your mother-in-law’s recipe! I haven’t tried it with soy sauce before– that sounds delicious! Thanks for sharing!
Kristi says
This recipe is spot on! Simple and so delicious! We spent 2 weeks on The Big Island and Oahu and this takes me right back to the islands.
Dee says
You have to have celery bits in real Hawaiian macaroni salad.
Silofa Orr says
This recipe was on point and reminded me of home. Thank you! My Mac salad came out perfect. This was the first dish that was cleared up when I hosted a party. I paired it with chicken katsu and rice and everyone loved it!
Breezy Ree says
You don’t chop onions you grate them. That is the way I was taught in Hawaii.
Nancy Davila says
EXCELLENT! The recipe was precise. Thank you fo sharing. May you be abundant in all facets of your life.
Wana says
Didn’t have a grater and used a food processor. The carrots and onions added a nice texture. Overall, this is my favorite recipe so far! The vinegar adds the extra kick.