Was lucky enough in my career to get sent to Hawaii for some business trips and was able to enjoy authentic Hawaiian Macaroni Salad, including one that actually hybridized it with potato salad at the same time! Took some trial and error, but I have managed to successfully recreate it. Now if I could just get my Kalua pork recipe to be perfect too…

Ingredients

• 1 lb. macaroni (if going GF, Barilla’s GF elbow noodles are great, just boil for like 2 minutes less than package says)
• 1 Russet Potato
• 4 Tbs Apple Cider Vinegar
• 1 cup of Carrot, minced
• 1 Vidalia Onion, pureed
• 2.5 cups Hellman’s Mayo
• ¼ cup milk
• 2 tsp sugar
• Kosher salt to taste
• Ground black Pepper to taste

Instructions

1. Combine Vidalia Onion and Apple Cider Vinegar with minced Carrot, let sit to tenderize the Carrot
2. Peel and boil potato for 10 minutes. Set aside to cool. After potato is done, boil the macaroni in the water, once it is done, drain it, set aside to cool.
3. Once potato has cooled, mash it up. Fold in with mayo and milk. Stir sugar salt, salt, and pepper into vinegar/onion/carrot mixture. Stir into potato/dairy mixture. Dressing is made.
4. Stir dressing into macaroni, cover and chill overnight. Serve with BBQ.

Yield: Enough for a cookout