Wanda Adams explains her theory on the origins of Hawai‘i’s quirky mac salad. (2:25)
Origins: Mac Salad
The ubiquitous local side dish
By Wanda Adams, Honolulu Advertiser Food Editor
In Hawaii, everyone has their favorite style of macaroni salad — probably the one from their favorite okazuya or the way Mom or Grandma or Dad made it.
A quirky habit in Hawaii that you don’t find elsewhere is the combination of mac and potato salad. Most of the time when you buy a plate lunch, you’ll get this mix, in part because potatoes are relatively inexpensive filler.
Many other people like lots of other ingredients in their salad, however: grated carrots, cooked peas, minced onion, canned fish (tuna or salmon), crab or imitation crab, kamaboko, chopped ham, bacon bits, celery, hard-boiled eggs, green or black olives, pickle relish, mustard, water chestnuts, pineapple, capers, sun-dried tomatoes, minced bell pepper, artichoke hearts, minced garlic, cooked potato, taro, breadfruit or sweet potato.
To each his own, just don’t overload your salad with all of the above, or the flavors will be muddled and fighting with each other. Limit yourself to just two or three additions beyond the mayonnaise, macaroni, potatoes, salt and pepper.
A quirky habit in Hawaii that you don’t find elsewhere is the combination of mac and potato salad. Most of the time when you buy a plate lunch, you’ll get this mix, in part because potatoes are relatively inexpensive filler.
Best Foods mayonnaise and macaroni salad are synonymous in Hawaii. Other brands just won’t do.”I’m a purist. When I make mac salad, it consists of five ingredients: tender-cooked macaroni, mayonnaise (LOTS), minced parsley, salt and freshly ground pepper.
Many other people like lots of other ingredients in their salad, however: grated carrots, cooked peas, minced onion, canned fish (tuna or salmon), crab or imitation crab, kamaboko, chopped ham, bacon bits, celery, hard-boiled eggs, green or black olives, pickle relish, mustard, water chestnuts, pineapple, capers, sun-dried tomatoes, minced bell pepper, artichoke hearts, minced garlic, cooked potato, taro, breadfruit or sweet potato.
To each his own, just don’t overload your salad with all of the above, or the flavors will be muddled and fighting with each other. Limit yourself to just two or three additions beyond the mayonnaise, macaroni, potatoes, salt and pepper.
Each month Advertiser food editor Wanda Adams explores the origins of some of our most beloved local foods. Look for a print story in the TASTE section of the Advertiser and related videos and recipes on SYT.
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