This Hawaiian-style mac salad is creamy, with just the right amount of tang (thanks to pickle juice and apple cider vinegar!).
Ingredients
1 small carrot
2 medium scallions
8 ounces dried elbow macaroni (about 1 2/3 cups)
1/4 small yellow onion
1 cup mayonnaise, preferably Best Foods or Hellman’s
2 tablespoons milk
1 tablespoon plus 1 teaspoon apple cider vinegar
1 tablespoon plus 1 teaspoon dill pickle brine
1/2 teaspoon kosher salt
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
Instructions
Bring a large pot of salted water to boil. Meanwhile, peel, then grate 1 small carrot on the large holes of a box grater (scant 1/2 cup). Finely chop 2 medium scallions (about 3 tablespoons).
Add 8 ounces dried elbow macaroni to the boiling water. Cook until very soft and past al dente, about 15 minutes. Meanwhile, make the dressing.
Grate 1/4 small yellow onion on the large holes of a box grater into a large bowl until you have 3 tablespoons. Add 1 cup mayonnaise, 2 tablespoons milk, 1 tablespoon plus 1 teaspoon tablespoon apple cider vinegar, 1 tablespoon plus 1 teaspoon tablespoon dill pickle brine, 1/2 teaspoon kosher salt, 1/4 teaspoon granulated garlic, and 1/4 teaspoon black pepper. Whisk to combine.
When the pasta is ready, drain and rinse with cold water to stop the cooking. Stir the pasta in the strainer, draining it very well. Add the pasta, carrot, and scallions to the dressing. Toss with a flexible spatula or wooden spoon until evenly coated. The salad will be quite loose and taste quite sharp at this point. Cover and refrigerate for at least 1 hour or up to overnight. Stir again before serving.
