Saturday, July 23, 2011
Hawaiian Mac Salad
There is something about Hawaiian Mac Salad that beats all other macaroni salads. There are many different versions. As, me, I have tried most of them. I like the creaminess of the Hawaiian Style mac salad. No plate lunch would be complete with mac salad. I have adapted from all the salads what I like best about mac salad and combined it into my own. We make it in large quantity when I do make it, which isn't nearly enough.
I hope you try this and enjoy. I don't have the exact measurements as I play with it to have it just come out so. You do the same... but these are approximate measurements. Enjoy... and mahalo for coming back to my page.
Wendy's Hawaiian Mac Salad
1 pkg macaroni noodles cooked and drained. (I never use salad macaroni size, full size so it holds
the dressing better.
Place noodles in a large bowl and cool completely.
4 red potatoes cubed and cooked. Don't cook them to be mushy... No bueno... tender but not mushy....
1 handful of matchstick carrots. You will find them in the produce aisle already cut for you, they are very small... like what you would find in an iceburg lettuce salad mix.
Six hard boiled eggs cooled, cracked, peeled and sliced.
2 cans of tuna fish drained and shredded well with a fork, no big chunks....
1 can olives sliced
1 cup cubed cheddar cheese
Just throw all of this in the big bowl with the noodles.
For the dressing, I toss the mixture in the bowl with about 6 Tbls milk. This gives it that extra creamy I spoke about.
I then mix 1 and a half cups of mayo to start into the salad, and if needed, I will add more. I put in a couple of Tablespoons of mustard. It will not be enough to turn the noodles or mixture a yellow color... it is just for a little zip. Fold all ingredients well, add salt and pepper to taste and enjoy. With left overs, you may want to add more mayo if it has been soaked up by the noodles.