Macaroni Salad - Hawaiian Plate Lunch Style

This recipe brings me back to my very first introduction to the Hawaiian Plate Lunch. Confession: I still dream about that day. I was in Kona, 18 years old and completely oblivious to the future obsession that I would develop for duplicating that irresistible Polynesian cuisine. This mac salad recipe is spot on, it's a perfect balance of flavor and texture, and a cool creamy side kick that compliments the more bold and often spicy tropical flavors you'd enjoy with a traditional Plate Lunch. Heck it'd go well with just about anything, but the next time you BBQ be sure to give this one a try.



Basic Macaroni Salad

• 1 pound elbow macaroni
• ¼ cup very finely grated onion (essential for the right texture & flavor, not minced, chopped or sliced -grated. It should be liquidy.)
• 2 - 2½ cups Mayonnaise
• Salt and Pepper to taste.
• Optional Add-ins: carrots, celery, hard-boiled eggs, pickle relish- whatever you like.

Boil the elbow macaroni (for really local style, cook until soft and fat, but you can go al dente if you prefer). Stir in ¼ cup very finely grated onion and the Mayo; at least 2 - 2½ cups for real local style. But there are no rules, so use less if you like. Or more. Throw in any veggie add-ins that you like and then salt and pepper, to taste.

Stir well and refrigerate for a couple of hours before serving, but this salad tastes better and improves in texture if chilled overnight.

Thanks hawaiimagazine.com.