You Should Really Make This Salad For Your Next Get-Together!
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Make a Tasty Side For Any Gathering Without Straining Yourself Too Much Doing It
Give that favorite mac salad recipe of yours a new rival with this Hawaiian Macaroni Salad recipe! It’s incredibly simple to put together and makes for a great side for most any large gathering. To be honest with you, sometimes I have this for lunch on its own, instead of serving it as a side dish! Though perhaps not QUITE as ubiquitous as cole slaw or potato salad, you will see macaroni salad, or “mac salad” as it is often called, at many a tailgate, barbecue, potluck, and picnic across America, particularly in the South.
This Hawaiian mac salad, though very similar to the Southern version of which I am the most familiar, does something a little different with the dressing and makes use of a somewhat different vegetable mixture, so I thought I would give this variation a try.
My husband really enjoyed this version of mac salad and I was super surprised. You see, my hubby is quite particular about his mac salad and he doesn’t like the recipe to be changed up in the least. Welp, he enjoyed this version. Winning!
Recipe and photo courtesy of I Believe I Can Fry
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: For a heartier salad, add in a few peeled and sliced hard-boiled eggs.
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10 Comments
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I don’t like “crunchy” mac salad… or “crunchy” potato salad for that matter. So I combined both mac salad and potato salad and came up with my “Moc Mac Potato Salad” and my family loves it. I’ve taught my 11 and 13 yr old sons how to make it… About 8 large potatoes, 12 hard-boiled eggs, 1.5 – 2 pounds macaroni, mayonnaise, 16 oz frozen peas, salt and pepper to taste. Peel and cut potatoes into 1 inch cubes (I gave my sons a set of dice to go by) then set to boil, starting off with cold water covering the potatoes. Boil eggs at same time. Cook the macaroni. Pour the frozen peas into a strainer/colander. When mac is cooked, strain it over the peas. When the potatoes are cooked, strain those over the mac and peas. Pour contents of colander into a large pot. Peel the cooked eggs in cool water or under cool running water. Slice eggs into chunks. Add mayo to your liking. Add salt and pepper to your liking. I know it’s a “basic” salad, but there’s no fuss n muss and there’s absolutely nothing in it that my kids hate. So I like making it. I used to put cucumbers in it, but husband is toothless now, so I took pity on him. LOL. My recipe makes a HUGE batch, that my kids still devour in 3 days or less. It’s all they’d eat, if I allowed them to. 🙂 Thank goodness it’s summer!
I take the “crunch” out of celery by grating it on the finest shredder. That ALSO makes it vritually disappear into the salad so the picky eaters ~ who don’t mind the taste, only the look and crunch of pieces ~ don’t pull a very nutritious veggie out of the mix.
I take the “crunch” out of celery by grating it on the finest shredder. That ALSO makes it vritually disappear into the salad so the picky eaters ~ who don’t mind the taste, only the look and crunch of pieces ~ don’t pull a very nutritious veggie out of the mix.
i never thought of that i like that idea shred the celleryc
BTW – Meant to write — That I have to give yours a try, just minus the celery, and maybe add in peas… If I don’t serve it to my hubby, maybe I can sneak in some cucumber chunks. Hmmm. Interesting using mayo and then milk to thin. 🙂
Occasionally, cucumbers find their way into mine, as well!
This is how I make my pasta and potato, except for the vinager and brown sugar, which I will try upon my next making! I always use boiled eggs, too.
What is Hawaiian about this? Sounds good, but I expected some tropical fruit. ???
You can add in a can of crushed pineapple-drained and some cubed ham, but I might eliminate the brown sugar so that it wont be too sweet