Hawaiian Macaroni Salad (Mac Salad)

★★★

Salad, Side Dish

Prep Time: 15 Cook Time: 10 Total Time: 25 Difficulty: Easy Servings: 6 Source:

Ingredients

8 ounces dry elbow macaroni

1 tablespoon apple cider vinegar

1 carrot peeled and grated

2 tablespoons grated onion

1¼ cups mayonnaise

2 tablespoons milk

1 teaspoon sugar

Kosher salt and freshly ground black pepper

Directions

In a pot of boiling salted water, cook the macaroni according to package directions. Drain and transfer to a mixing bowl. Sprinkle the apple cider vinegar over the top, add the carrot and onion, stir, and let it cool slightly, about 10 to 15 minutes.

In a small bowl, whisk together the mayonnaise, milk, and sugar. Stir the mayonnaise mixture into the macaroni, and season with salt and pepper to taste.

Cover and refrigerate for at least 1 hour or overnight. Gently stir before serving, and if needed thin it out with a teaspoon or two of milk or a little more mayo.

Notes

I cut this in half and used Olive Oil mayo and a sweet onion because that's what I had. It was enough for 4-6 servings.

It was good, Jill liked it too. Campbell did not want to try it.

Nutrition

Calories: 443kcal | Carbohydrates: 30g | Protein: 5g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 306mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g