Hawaiian mac salad doesn’t attempt to be something it’s not. It’s a dish characterized by its mild, creamy, simple, and soft qualities. You won’t find exotic ingredients, farm-fresh vegetables, or expensive proteins in it. Instead, it consists of affordable pantry staples that many people already have at home. Mac salad plays a crucial role in Hawaiian plate lunches and potlucks, and these gatherings would be incomplete without this delightful side dish.
The primary components of Hawaiian mac salad, often referred to simply as “mac salad,” are cooked macaroni noodles and mayonnaise. The noodles are intentionally overcooked to achieve a fluffy and soft texture, and the mayonnaise must be of the Best Foods brand, with Hellmann’s being the only acceptable alternative. These two brands, both owned by parent company Unilever, have nearly identical ingredients, with Best Foods containing slightly more sodium. The choice between them often depends on your geographical location. While there may be variations in the ingredients added by different families and restaurants, the primary role of mac salad is to serve as a starchy and neutral complement, similar to rice.
The origins of mac salad are not precisely known, but it likely evolved from European-style potato salads. Mac salad probably emerged as Asian workers on European-owned plantations or in Waikiki hotels adapted potato salad recipes, replacing potatoes with macaroni noodles to suit their preferences and make the dish more affordable and shelf-stable.
So, how do you make Hawaiian mac salad? Despite the counterintuitive step of overcooking the macaroni noodles, mac salad enthusiasts consider this crucial. It allows the noodles to fully absorb the dressing and transforms the dish from plain cold noodles with sauce into a creamy and cohesive creation.
At its core, macaroni pasta is cooked and mixed with mayonnaise, salt, and ground black pepper. Some cooks also add a touch of milk or vinegar to thin the sauce. Here is where each person’s individual creativity is put to use.. Locals are passionate about getting the balance right, but some variation is allowed. You can include cubed potatoes, hard-boiled eggs, or broken spaghetti noodles in addition to the base. For texture, color, and flavor, grated white or yellow onion, chopped green onion, grated carrot, or diced celery can be incorporated. Some believe acidity is essential, so you can add apple cider vinegar, sweet pickle relish, or dill pickle brine. For sweetness or seasoning, a bit of white sugar, garlic, or onion powder can be added. Some like to include extras like green peas, chopped ham, canned tuna, imitation crab, fish roe (tobiko), breadfruit, or fish cakes (kamaboko), but others prefer to keep it simple.
What pairs well with mac salad? No one will judge you for enjoying it straight from the mixing bowl with a spoon because it’s that good. If you manage to serve it alongside other dishes, consider pairing it with Hawaiian plate lunch classics.
Mac salad became a staple in hearty plate lunches, originally designed to provide a cost-effective way to feed plantation workers in the late 1800s. A typical plate lunch consists of two scoops of rice, a scoop of mac salad, a small serving of greens, and a generous portion of protein. These main dishes reflect Hawaii’s multicultural history, and the mild, creamy mac salad balances the flavors of salty, sweet, charred, saucy, or fried meats.
Try serving cool mac salad with hot and crispy Japanese-style chicken or pork katsu. Grilled meats like Chinese roasted pork or Korean kalbi benefit from the mellow mac salad. Sweet glazed shoyu chicken, teriyaki beef, and Filipino-style adobo all pair nicely with the mayo’s sweetness. Hawaiian favorites like local beef stew, slow-roasted pork shoulder (Kalua pork), or loco moco (hamburger patties smothered in brown gravy and topped with a fried egg) are incomplete without a side of mac salad.
Mac salad is there to complete a meal, whether you’re indulging in Hawaiian classics or simply enjoying a barbecue, picnic, or potluck. Its versatility and neutral flavor make it a welcome addition to any spread.