My grandmother was from Hawaii and I will never forget her Macaroni Salad. Hawaiians LOVE mac salad. It’s served quite often with plate lunches. It was so simple and sweet and always served with a side of pork and rice. When I went to Hawaii a few years back I had a side of macaroni salad and it took me right back to my childhood. Here’s my twist on macaroni salad. I make it several different ways, but this is my favorite.

Here’s what you need:

1 lb Macaroni Noodles
1 Medium Vidalia Onion
2 Peppers (I use one yellow and one orange)
2 cups Mayonnaise (Duke’s is my personal favorite)
2 Tbsp apple cider vinegar
3 Tbsp Sugar
1 tsp Garlic powder
1 tsp onion powder
2 Tbsp relish
1 tsp salt
1 tsp pepper
1/2 c milk

Instructions:

• Boil your noodles according to the box. I prefer to boil mine a minute of two longer for macaroni salad.
• Dice your peppers and onions.
• In a large bowl mix mayo, vinegar, spices, and relish.
• Once the noodles are cool incorporate them into the mayo mix, and add in the peppers and onions.

It’s best if you can put this in the fridge for a few hours before serving. Eat by itself or serve as a side with your favorite summer meals.

When it is hot outside I crave cool salads. This one is my absolute favorite and it is SO very easy to make! It’s perfect paired with grilled chicken or to take to those summer picnics and cook out. Not only is it easy to make, but it uses just a few ingredients and when sealed and placed in the fridge the flavor just impacts with time. I hope you enjoy this creamy and dreamy salad as much as I do.

Here’s what you need:

2 Hot House Cucumbers (or three large regular ones)
1 Medium Vidalia Onion
1 cup Mayonnaise (Duke’s is my personal favorite)
2 Tbsp rice wine vinegar
2 Tbsp Sugar
1 Tbsp dill (fresh or from the spice jar)
1 tsp Garlic powder
1 tsp salt
1 tsp pepper

Instructions:

• In a bowl mix all of the ingredients and incorporate them very well and set them aside.