Tag Archives: scallions

Hawaiian Style Macaroni Salad

Mac Salad 004

This year, for our Thanksgiving pot luck, I made two dishes. The first was a repeat of the Sweet Potatoes and Marshmallows. I made a couple changes to the recipe to try to fix the problems I noted last year. I added a note to the recipe to say what I did, and so would direct you there if you are interested. (It should be Yams and Marshmallows).

Then, while I was considering different vegetable side dishes, it occurred to me that the meat was to be Kalua Pork; our theme was Hawaiian! So I decided that with the pork we should have sticky rice and macaroni salad. After trying to understand what sticky rice was, I decided to do the salad, and that is the recipe I am giving you here.

This salad has a slightly acidic taste from the vinegar rinse. The sauce keeps the macaroni loose; it doesn’t clump up badly. And it has plenty of vegetables.

Mac Salad 001

Hawaiian Style Macaroni Salad

Ingredients

  • 1 pound elbow macaroni
  • 1/2 cup apple cider vinegar
  • 2 cups mayonnaise, divided
  • 2 cups milk, divided
  • 1 Tablespoon brown sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons pepper
  • 1 bunch scallions, sliced thin (5-7 scallions)
  • 1 1/2 cups shredded carrots
  • 1 1/2 cups minced celery

Directions

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until soft; about 10 minutes. Drain, and immediately return the macaroni to the cooking pot and toss with the vinegar. Let cool ten minutes.
  2. In a very large bowl, whisk together half the mayonnaise (1 cup) 1 1/2 cups of the milk, the brown sugar, salt and pepper.
  3. Toss the cooled macaroni with the mixed sauce and let cool to room temperature.
  4. Whisk together the remaining mayonnaise (1 cup), milk (1/2 cup).
  5. Once the macaroni and sauce has cooled, fold in the scallions, carrots and celery. Pour the whisked mayo / milk over the salad; toss to coat. Taste and add more salt or pepper as needed.
  6. Chill in the refrigerator until cold.


First, when I say to make the sauce in a very large bowl, I mean more than a 4 quart bowl. I started with my 4 quart mixer bowl and it was full when I added the cooked macaroni. I luckily have a 10 quart bowl and so I switched to that to finish the salad. If the macaroni and sauce fill a 4 quart bowl, you still have to add over a quart of vegetables and thicker sauce.

I decided to let the food processor grate my carrots; I don’t like to use the hand grater and spoil my fingers. Anyway, as I got ready, I chopped the carrots so that I could place them in a 1 cup and a 1/2 cup dry measuring cups; they stuck out the top. But the interesting thing is, (and I have found this to be true with other ingredients that need chopping, etc) is that the processed / grated carrots take up almost the same amount of space as the chopped carrots. And because I had the food processor out, I decided to “mince” the celery using the same grater blade and technique of chopping the stalks to fill the cups. It works! The scallions I did do by hand.

I looked at more traditional macaroni salads, and they all seem similar with just a different cast of vegetables. Some use roasted peppers, or ripe olives. Most seem to use scallions. But not many seem to use carrots or celery, things that might be in your vegetable crisper and not need a special trip to the grocery store. I hope you try this version of a macaroni salad and enjoy.

Potato Salad

This salad came to us from a visit one summer day to my brother John. He fixed a feed for us, and his roommate, whose name is forgotten, made a Potato Salad that was simple, yet very taste. It is a cold potato salad.
salads 008
This salad has very few ingredients. It has no mustard or pickles or any other explicit spices, but presents a clean taste of the potatoes and hard cooked eggs. I think you will enjoy it.

Potato Salad

(Brother John’s roommate)

  • 3 lb. small red potatoes, cooked.
  • 1 cruet Good Seasons Italian or Caesar dressing
  • 6-8 hard cooked eggs, coarsely chopped
  • salt and pepper to taste
  • sour cream to cover.

While still warm, dice and pour dressing over them. When cool, add eggs, salt, pepper and sour cream. Best served at room temperature.


salads 011
I am assuming that hard cooked eggs are not a problem; if you need help in that area, please send me a comment and I will reply. Likewise, if cooking the potatoes is a problem. I guess I do these often enough that I am assuming all my audience knows how to do these boiling operations.

Warm Vege Salad 003

A different version of a potato salad that I enjoy is a recipe I got from Food Network Giada De Laurentiis called Warm Vegetable Salad. I am giving you a pointer to the salad.
It is surprising how many hits a google search for “Giada Warm Vegetable Salad” returns. It must be growing in popularity.

Giada starts with having you roast your red peppers, and then clean and skin them. Having made this salad a few times, I decided that it was easier to buy a jar of Roasted Red Peppers than to do the job myself. A jar contains about 4 peppers, so I use half the jar, and then freeze the other half; I don’t want it to go bad in the refrigerator. I still have to go over the peppers to check for skin and veins, so maybe I am kidding myself about the work.
Warm Vege Salad 005
Giada says that putting the potatoes into boiling water will cook them in 10-12 minutes; I feel that is misleading – it depends on the size of the potatoes. Generally, when I go shopping, the potatoes are fairly large, and I test them with the tip of the knife for tenderness when I cook them. Sometimes it takes more like 30 minutes to get them tender.

As a result, I have started cutting the potatoes to their final size before putting them in the boiling water; now they tend to be done in the 10 – 12 minute range.

The biggest problem with the salad is that it needs to be made at the last minute, and served immediately. That is hard to do for a larger group, and besides, you want to be talking with your guests and not out in the kitchen.

However, if you decide to take this salad on, believe me the taste is well worth the effort. The lemon brings a bright note to the flavor, and the green beans and roasted pepper add color.