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Authentic Hawaiian Macaroni Salad

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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!

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).

 

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!

MY LATEST RECIPES

 

Authentic Hawaiian Mac Salad is ridiculously simple. It is a no-frills mac salad yet so creamy and flavorful. I had a friend in Hawaii who was also a caterer who explained to me long ago that true Hawaiian macaroni salad is pretty much just macaroni, carrot, mayo and salt and pepper. Yeah there are a few other add-in’s like celery, extra onion, potatoes, fresh crab, or relish that you can add, 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.

 

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 out Greek Yogurt in whatever amounts you would like (half mayo-half yogurt.. etc..). 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’s has got to be Best Foods. Period. No other mayo will taste right.

 

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.

4.5 from 12 votes
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Authentic Hawaiian Macaroni Salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
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!
Course: Side Dish
Cuisine: Hawaiian
Servings: 8
Ingredients (with Amazon Links)
Instructions
  1. 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).
  2. 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.
  3. In a separate, smaller bowl, whisk together mayo, milk, and sugar.
  4. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.

  5. 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.

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 Popp (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

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Comments

  1. This is almost the exact way I make my macaroni salad except I add some chopped celery. I think your recipe is great!

    Reply

    • This is a great base for the Hawaiian salad I perfected to my families taste after about the third try. I use the recipe above only I give the noodles a quick rinse first then add about 3 tablespoons of the vinegar and let them finish cooling. I leave the milk out of the mixture because it seams to curdle the sauce after refrigeratorating. I add a bit more sugar than the recipe calls and the key is to add 1-2 tablespoons of jack Daniels honey Dijon mustard. Generously add salt and pepper (expectially pepper) then add the noodles to the mixture a bit at a time to make sure you have a good amount of sauce to noodles. You want the recipe to be really creamy! I serve just right after making at room temperature or refrigeratorate. Enjoy!

      Reply

  3. Made this and it’s delicious. But for some reason the mayo curdled. Should I have let the macaroni cool longer? Somewhere I read that it might have been the vinegar. Please let me know what I did wrong. Thanks!

    Reply

    • Did you use Best Foods mayo? It is supposed to cool to about room temp after tossing it in vinegar. When did you add the mayo?

      Reply

      • I mix the vinigar in the mayo then add to noodle, but authentic Hawaiian has coconut and pineapple in it, don’t know why they are saying this Mac salad is Hawaiian, it’s just a typical Mac salad recipe

        Reply

        • This is the mac salad that they serve all over the place in Hawaii. I can’t say I have ever had a mac salad in Hawaii with either coconut or pineapple in it. But if that is how you like it, by all means, add it 🙂

          Reply

        • Go to any Hawaiian restaurant and they will likely serve this near exact recipe as a side with nearly all their main course dishes. (Hawaiian and Hawaiian restaurant owner) thanks

          Reply

          • I lived in Hawaii twice, 4 times each for a total of 8 years and I am soooooo happy and grateful that you have posted this recipe!!!! It is EXACTLY like the side on the plate lunches that I had all over Oahu! Oh my, how I have missed this. It is just as addictively delicious now as it was then. I miss Hawaii! Thank you for this taste of Aloha!! My oldest daughter was born there – she’ll be stoked!

        • I was born and raised on Oahu and lived in Waianae. Never have I ever had macaroni salad with pineapple or coconut. This is the basic recipe, variations for it include either tuna or potato but never ever coconut or pineapple.

          Reply

        • I was born and raised on the Waianae side of Oahu and have been to the other islands….NEVER HAVE I EVER HAD MACARONI SALAD WITH COCONUT AND PINEAPPLE IN IT. That is NOT authentic and it has NO BUSINESS BEING IN MACARONI SALAD. This is the basic macaroni salad, other local variations are adding Tuna for a Tuna Mac OR Potato for a Potato Mac salad.

          Reply

        • NO, NEVER! Why do folks think if you add pineapple – that somehow makes it Hawaiian? You’re right, macaroni salad is not just served in Hawaii – it’s all over. Having eaten “Hawaii style” Mac salad for almost 40 years (!), I State definitely THIS recipe is totally our own style Mac Salad!! ????????

          Reply

    • For all of you who were not born and raised in Hawaii, please don’t say you know what is real local Hawaii Marconi salad. We don’t put pineapple or coconut in it!!!! Im making it tonight and will comment back to let everyone know if this is truly the way it’s made “back home.”

      Reply

      • Thank you so much for you comment! What did you think? I am interested to hear if we get a TRUE local’s stamp of approval! 😀

        Reply

      • Too funny…. I to am from Hawaii born and raised and have never made or ate mac salad that had pineapple or coconut in it. Just because a Hawaiian Pizza has pineapples on it, doesn’t mean that’s how we eat that too. I’m sure no one from Hawaii even created that. Salad with fruit in it is called a fruit salad =)

        Reply

          • Also agree, no fruit. We always added tuna, carrots, onions, both shredded. I still make it the way I was raised. Making Korean Kalbi tonight the ono mac salad, and gotta have my sitcky rice. Also make my own Kim Chee. You can take the girl out of the Islands but you can’t take the Islands out of the girl. You have to use Best Foods mayo and Aloha shoyu in this mac salad. Can’t wait for dinner tomorrow !!!

  5. I, too, lived in Hawaii and ate many plate lunches. My favorite part was always the macaroni salad. My attempts to copy it over the years never lived up to the original. Now I know why – not enough mayonnaise! And I agree with you, it must be Best Foods! Thanks so much for the recipe.

    Reply

    • Exactly! The nearest L&L or Hawiian bbq place to us is almost 30 miles away. I followed the recipe almost to a T (I used regular table salt and no pepper). It chilling in the fridge now. I really hope it comes out great for tomorrow night. Thx

      Reply

  9. 18yrs away from HOME….sure miss the food 🙁 Thank you for bringing a little of home to my home away from the islands! I will definitely be making this really soon!!

    Reply

  10. Do you have a recipe for the pork and cabbage you have pictured beside the mac? It looks so delicious , I can already taste it!

    Reply

    • We don’t have the recipe on the site yet… but you have inspired me to get it on! I will put it on my to-do list. It is such an easy recipe. Basically it is just a pork roast cooked with some liquid smoke in a crock pot. 🙂

      Reply

      • I use 8lbs of pork butt ( really the shoulder)
        1 bottle of liquid smoke
        1/4 cup or less of salt.

        I got this from someone who had a restaurant in Hawaii.
        Thank you for this Mac salad recipe. I was stationed there 20 yes ago and haven’t been able to copy the Mac salad yet

        Reply

      • If you can find NOH Kalua Pig salt or red and black hawaiian rock salt all you need is about 3 tbsp of salt to a 5lb pork butt. Sprinkle over the butt and if you can get them wrap it in ti or banana leaves. If not, corn husk will work too.

        Cook the whole thing in the crock pot for about 8 hours. Shred the meat separately from any juice and then taste and add juice as desired. If you shred it in the juice it can too salty for some.

        We make this at least once a month, primarily for pizza topping followed the next day by Kalua pork sandwiches on onion rolls.

        Reply

  11. Haole boy here but work with old time local. Made your recipe and had him try it to see how I did. His only recommendation was celery (optional) and white pepper, not black pepper. Made some tonight for Christmas lunch tomorrow. Mmmmmmm!

    Reply

  12. Do you think a few slices of a hard boiled egg would taste good in this? I usually add some to my normal macaroni salad but was not sure if it would fit well in this. Thx!

    Reply

      • I always put hard boiled eggs (and celery) in Macaroni salad. But I’ve ever made the Hawaiian version. I’ve read all the comments and never heard anyone mention eggs in the Hawaiian Mac. So it doesn’t seem traditional for that.

        Reply

  13. Just came back from a 3 Island tour and had falling in love with the Mac Salad, so had to look it up, can’t wait to try it! Out of all the food I ate there it was the best!

    Reply

  15. I will be making the Mac salad for a fundraiser Luau family dance very soon and was wondering about how to add potatoes? Also, is celery a good addition. I would like to see if there are any great recipes for smoking pork butt the Hawaiian way? If so, please share. We are also doing 40lbs of pork butt. Thank you.

    Reply

    • You should try our Kalua pork recipe. It’s perfect! If you are doing potatoes I would probably do roasted potatoes. We have a really good recipe for that too.

      Reply

  16. Thank you! I couldn’t ever figure out why mine would just absorb all the mayo. It has to be the vinegar bath. Came out perfect!

    Reply

  17. Honolulu grill just opened down the street from me in Cedar City! I get the Kalua pork with macaroni salad EVERY time! (The sauce over the rice is a must.) Thanks for sharing, can’t wait to try it.

    Reply

    • Honolulu grill opened in Cedar City??? That is so awesome!!!! Will definitely go there next time I am in Cedar!

      Reply

        • Hi Ashely… I don’t know what is in their teriyaki sauce. I will have to have to go there again and see if I can figure it out! Thanks for the suggestion!

          Reply

  18. I love the macaroni salad at L & L. Thankfully my daughter makes a pretty good rendition of it. Definitely use the Hellman’s/Best Foods (Kirkland’s is good too,) makes a HUGE difference. I haven’t tried your recipe, but I aim to next time we make Katsu.

    Reply

  19. Erica when you visit Las Vegas (approx 77 miles from St George) visit L & L on Maryland and Flamingo…Yummy! ????
    Yes…this salad tasted like Zippy’s. ????

    Reply

    • Saint George is more like around 120 miles from Vegas EvaMarie. Since I’ve moved away I miss Honolulu Grill and their mac salad, I hope this recipe is as good as theirs, if it is, I’ll be making it often. Thanks.

      Reply

  20. My mom is from the Philippines and she makes a macaroni salad similar to this. She adds canned pineapples and raisins, hate the raisins but I can’t eat the salad without the pineapples! So much yum!

    Reply

  21. The key to good Hawaiian Mac salad is to salt the water well when cooking the mac. I haven’t tried adding vinegar but this recipe otherwise looks authentic.

    Reply

  22. I want to make this for a large party so I’m sure i need to up the ingredients. I was wondering, what is the serving size for your ingredients here? thank you!

    Reply

  24. Just made this! Couldn’t wait for it to be refrigerated and it still taste delicious! Does flavor enhance upon refrigeration or can it also be served @ room temperature? No Best foods where I’m from, so Hellmans did the trick! Awesome salad, thanks for sharing!

    Reply

    • OH good, Hellman’s is the same as Best Foods so you made the right choice 😉 It can be served at room temp or refrigerated, just whatever your personal preference is. To store, though, you will want to refrigerate.

      Reply

  25. THANK YOU THANK YOU for this recipe! 🙂 I’ve been so homesick for good Hawaiian food and it was exactly the right taste I was looking for. It turned out great and then I put it in the fridge to chill and about a half hour later I took it out to sneak a few more bites (so addicting) and the mayo sauce seemed to have been all absorbed. It was still good but there wasn’t much sauce so it was just like cooked buttery noodles. I used the 2 tablespoons of vinegar. What could have gone wrong? Are there any other tricks to keep the creamy consistency like it was at first and not have the mayo sauce absorb?

    Reply

    • hmmm… I don’t know. You could try waiting until the noodles are completely cool before adding the mayo mixture. I think if you do that it probably won’t absorb as much as it is cooling. I hope this helps!

      Reply

      • My 2 cents. I seem to notice that different pasta brands react differently to the sauce. Some brands seem to absorb the mayo faster than others. Not sure why. I’ve using DeCecco lately and it seems to work have the sauce as a coating. Perhaps it is the type of flour they use to make the pasta. I so love this salad in a plate lunch. To die for. thank you so much for sharing.

        Reply

  26. I have made this recipe twice in a month….family loves it! They are requesting it again for our Memorial Day cookout….thank you!

    Reply

    • It will work but with it being “light” it probably won’t taste quite as good 😉 I have used the Olive Oil mayo and that actually tastes really good

      Reply

  28. OMG!!! This is soo good!! I moved to northern Utah from St.George. We used to live right down the street from the Honolulu Grill, and I crave the Honolulu Grill all the time! This hit the spot! Thank you so much for posting!

    Reply

    • So happy that you liked it! I am totally with you– I am always craving Honolulu grill MmmmmMMMmmm Isn’t Hawaiian food the best?!

      Reply

  29. I am going to make this today. I hated Mac salad until I had my first plate lunch! I think some huli huli chicken and rice will be a nice compliment.

    Reply

    • Oooh Huli Huli chicken will be coming soon to the blog, too! Keep an eye out for it 😉 You’ve got good taste 😀

      Reply

  30. My mom always put tuna in our Mac salad. I like tuna, crab and shrimp!!
    And you are right pineapple has NO BUSINESS in Mac salad. Also, just because it has pineapple in it does not make food Hawaiian????

    Reply

    • haha yes everything in Hawaii definitely does not have pineapple in it, especially mac salad! — I like the idea of crab.. definitely will try that one!

      Reply

  31. First off…let me say there is no such thing as authentic “Hawaiian” macaroni salad. It would more appropriately be called “Island Style” macaroni salad. The authentic method would be adding potatoes and macaroni to the salad, Best Foods mayonnaise, salt & pepper, shredded carrots, chopped yellow onion, celery, peas and sometimes can tuna. Local families have been variations…all of them good. It is incorrect to say that something is “Hawaiian” when it is not. Traditional Hawaiian food is poi, fish, kalua pig to name a few. Because of so many different ethnic groups living in the Hawaiian Islands, the different foods have become a part of the Island of eating. It is major concern of mine for people to think because something is associated with the Hawaiian Islands, especially food, it much be Hawaiian. Unfortunately, that is not so. Your recipe looks wonderful and I’m sure tastes fantastic. I apologize in advance if my comment upsets you, that is not my intention…just a little education, if you will.

    Reply

    • Thank you for your comment, Betty. The comment doesn’t upset us at all. Erica lived in Hawaii and this salad recipe was made by many of the families that lived there – one family that had a catering business and called this “Hawaiian Mac Salad.” It’s always good to have a different perspective and more information. One thing I know for sure – the food in Hawaii is amazing. Kalua Pig is one of my favorites.

      Reply

  32. Just got back from Oahu, da best grinds, local style. Recipe is great. Today I made kalua pua’a in da oven, also cabbage slaw with grated carrots, onion, and creamy sriracha sesame dressing like Foodland’s spicy Ahi Poke dressing. Mac salad didn’t miss a beat, brah! Onolicious! Broke da mouth!

    Reply

  33. This was an amazing macaroni salad. The flavors came together wonderfully overnight. I can’t emphasize more how important it is to refrigerate this overnight. I tasted right after it was cooked and it wasn’t all that impressive but boy did those flavors come together overnight. It was like eating 2 completely different salads. Once again I can’t say enough about this. So flavorful. Thanks, Erica. Such a tasty recipe.

    Reply

  34. This is a great recipe. I have made it many times and even added celery and imitation crab meat. So good. This is in my opinion a no fail dish to make for any potluck situation as well. I love it, thank you.

    Reply

  36. I would say real Hawaiian Mac salad is made with Kewpie Mayo. It’s a Japanese mayo that is much more creamier than BestFoods. Basically, you are trying to reproduce the taste of Kewpie by adding the cider vinegar and milk. Also, we throw in a tablespoon of tuna to give it a subtle seafood kick. This is much more authentic of what you’ll find in Hawaiian islands not the Americanized version at L&L.

    Reply

  37. Omg… I loved L&L in St George, I live in cedar and travel there just for L&L I was so sad when they closed… I was just looking h for recipes via I love the macaroni salad and came across this!!! Do excited to try it tonight! Thanks

    Reply

  38. Ok, I’m not from Hawaii, but my aunt is, born and raised, and her family runs a pretty popular Hawaiian takeout joint in California(I grew up in LA). They won’t give me their mac salad recipe(it’s a restaurant thing), and ever since moving to Canada, I crave Hawaiian Mac salad like crazy!!! So thank you!! I make this once a month, and even my macaroni salad hating Canadian husband gobbles this up. I usually have to kick him out of the kitchen. I do notice this salad tastes better the next day. And please don’t put pineapple or coconut in it, that’s um…an abomination. Oh, and I have to eat my mac salad with a scoop of calrose rice. Thank you again.

    Reply

      • Thanks! Btw, Im Japanese, and I don’t know if I can agree about Kewpie mayonnaise. That would turn the salad into a Japanese macaroni salad(which is fantastic, but not the same). In Japan, we make a spaghetti salad using Kewpie, and if you’re ever bored, do look this recipe up! It’s delicious! On the island though, people love their Best Foods Mayo, and never seen anyone else use Kewpie for Hawaiian mac salad. Also, calrose rice is simply the name of the type of rice which a Hawaiian plate lunch is served with. It’s the fluffy, sticky rice, which I love!

        Reply

    • So glad you (and your mac-hating husband) like this recipe! It is always me go-to when I am craving REAL Hawaiian food. I could not agree more about pineapple and coconut being an abomination haha love them on their own.. but they have no business being in mac salad lol

      Reply

      • I agree! I love pineapple and coconut (I can eat my weight in pineapple coconut cake!!) but I like my Hawaiian mac salad traditional.

        Reply

  39. My mother always mixed equal amount of boiled potatoes cut into cubes with the macaroni and also added a can of peas and carrots and hot dog relish and chopped up boiled egg. There were 8 of us kids so perhaps this was her way of making it go far enough to feed all of us.

    Reply

  40. Yum! We just got back from a vacation on Oahu and I’m craving some Mac Salad! I can’t wait to make this and take us back to our beautiful vacation once again. Thank you!

    Reply

  41. Erica
    I have made this Hawaiian dish with macaroni and potatoes and everyone seems to love it that way. Everyone wants the recipe Whenever I make it for them.

    Reply

  42. I make this recipe all the time now. My family loves it! I always add celery, green onions, and black olives. So good! Thanks for this great recipe!

    Reply

  43. I made this last week–omg–so good!!! The only problem I had was it was kind of bland with only the two TBS vinegar and sugar…so I added more and that did the trick. I will say that this recipe makes a TRUCKLOAD of mac salad–but trust me, it will get eaten. 🙂

    Reply

  45. Absolutely delicious! Only change I made was the addition of a cup of chopped celery. Tasted exactly as I remembered it from Maui! And this is the exact way they make it at Mama’s Hawaiian BBQ in Sahuarita AZ. Thanks for the recipe. I’ll be making this often.

    Reply

  47. Great recipe. I did add some green onion and a ton of sriracha to the mix before adding it to the macaroni. Great flavors and spice.

    Reply

  48. This is delicious, I just made it and even without the refrigeration it’s delicious! I made the Hawaiian chicken last night , my son loved it. Thanks for 2 great recipes.

    Reply

  50. Could you please let me know what flavor of liquid smoke you used? I have mesquite and hickory. Will be making this for a cub scout blue and gold banquet. Thank you.

    Reply

  51. 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.

    Reply

  52. 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.

    Reply

  53. 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?

    Reply

    • 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!

      Reply

  54. 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.

    Reply

    • 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!

      Reply

  55. 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!

    Reply

  56. 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).

    Reply

  57. 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!!!

    Reply

  58. 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!

    Reply

    • 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 🙂

      Reply

  59. 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!!

    Reply

  60. 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.

    Reply

  61. 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.

    Reply

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