Mac Salad

Preparation Time15 mins Cooking Time10 mins Makes 6

Aloha Kitchen is a wonderful celebration of the islands’ distinct cuisine and explores the cultural and agricultural influences behind it. Kysar highlights both traditional, local islander favorites, as well as mainlander hits. She beautifully illustrates what makes this food the true heart and soul of Hawaii. It’s sure to inspire you to cook something new (and maybe even book a trip)!

Nutritional Information

Calories

524.04kcal (6 serving)

Total Fat

41.79g (6 serving)

Saturated Fat

6.55g (6 serving)

Trans Fat

0.1g (6 serving)

Cholesterol

23.1mg (6 serving)

Sodium

418.9mg (6 serving)

Total Carbs

30.82g (6 serving)

Dietary Fiber

1.45g (6 serving)

Sugars

3.08g (6 serving)

Protein

5.56g (6 serving)

Ingredients List
  1. 8 ounces dry elbow macaroni
  2. 2 tbsps grated Maui onion / yellow onion
  3. 1 1/2 cups Sir Kensington's classic mayonnaise
  4. 2 tbsps sweet pickle juice
  5. 3 tbsps sweet pickle relish
  6. 1/4 cup coarsely shredded carrot
  7. freshly ground black pepper
  8. kosher salt

Directions

Print

1. Cook the macaroni, salting the water with 2 tablespoons kosher salt, according to instructions on package until tender. Drain, transfer to a large bowl, and set aside for 10 minutes to let cool.

2. Once cooled, fold in onions, ½ cup of mayonnaise, pickle relish, pickle juice, and a dash of pepper. Toss until well coated. Taste and season with salt and pepper as needed.

3. Chill for at least 1 hour.

4. When ready to serve, stir in 1/2 cup mayonnaise and shredded carrot. Taste and add more mayonnaise if it looks dry or more salt if it needs it. Serve chilled.