This delicious Mac Salad is from the gorgeous Aloha Kitchen, a cookbook by Alana Kysar about Recipes from Hawai’. It’s perfect for summer grill outs or picnics.
I can’t remember the last time I got such bad FOMO from reading a cookbook! Alana’s photos of Hawaii in Aloha Kitchen seriously make me want to drop everything I’m doing and jump on a flight across the country to these gorgeous islands. Hawaii is one of the few states I’ve haven’t been to (YET) but reading her book made me immediately feel a connection to it.
I haven’t made too many recipes but it yet but this mac salad is already on repeat in my kitchen. What makes this macaroni salad different from other mac salads I’ve had before is that it’s incredibly tangy from the pickle juice (which is so addicting) – the mayo + pickle combo definitely reminds me of the best part of a deviled egg. In addition to the tang, it also has shredded carrots in it which adds just a touch of sweetness is the most delicious way.
Just a head’s up for my veg-friends – there is a lot of meat in this book. I have a feeling I’ll be sticking to a few really awesome recipes (this mac salad, several of the dessert, etc) and then leaving this book out on my coffee table for it to be more of a beautiful addition to my home than something I’ll be keeping in my kitchen for daily use. However, if you do eat meat, then this book could become a classic for you! The recipes are definitely unique and do a fantastic job at telling the stories of Hawaii and it’s food.
Now what are you waiting for? It’s summer and this mac salad is the perfect excuse to host a grill out or have a picnic in the park. I bet these veggie sloppy joes would go perfect with this mac salad.
This Mac Salad is from the gorgeous Aloha Kitchen, a cookbook by Alana Kysar about Recipes from Hawai’.
- 8 oz dry elbow macaroni
- 2 Tbsp grated yellow onion
- 1 to 1 1/2 cups mayonnaise
- 2 Tbsp sweet pickle juice
- 3 Tbsp sweet pickle relish
- freshly ground black pepper
- 1/4 cup coarsley shredded carrot
Cook the macaroni, salting the water with 2 Tbsp kosher salt, according to instructions on package until tender. Drain, transfer to a large bowl, and set aside for 10 minutes to let cool.
Once cooled, fold in onions, 1/2 cup mayonnaise, pickle relish, pickle juice, and a dash of pepper and toss until well coated. Taste and season with salt and pepper.
When ready to serve, stir in 1/2 cup mayonnaise and the shredded carrot. Taste and add more mayonnaise if it looks dry or more salt if it needs it. Serve chilled.