Macaroni Salad ~ Hawaiian Style!

Our family goes gaga for a local Hawaiian restaurant's macaroni salad.  I could eat it everyday of my life!  This is a pretty close copy, for those days I just don't want to make the 25 mile drive to get theirs.

The vinegar really makes this macaroni salad extra good, and I'll bet most people won't know it's there.  Don't skip it!

This salad is definitely better the next day after the flavors have developed, but since I can't wait, it's nearly as good warm. ;)

Hawaiian Style Macaroni Salad
1 lb (4 cups) uncooked macaroni
1/4 cup organic apple cider vinegar *(See note below)
1/4 cup white vinegar
1 Tbsp dried onion flakes OR 1/8 cup grated fresh sweet onion
2 cups mayonnaise (I use Best Foods/Hellman's)
1 cup milk (2% or whole)
1 tsp Lawry's Seasoned Salt
1 tsp freshly ground pepper
3/4 Tbsp brown sugar
1/2 of a cucumber
1 small carrot
1 stalk celery

Bring water to a boil in a large pot.  Add the macaroni and boil 10-12 minutes, until cooked through.  Drain.  While the macaroni is cooking: finely dice the celery and carrot.  Peel and seed the cucumber.  Discard the seeds (or eat them...they're yummy!).  Finely dice the cucumber.  In a large bowl, mix 1 cup of the mayonnaise, milk, seasoned salt, pepper, brown sugar, cucumber, carrot, and celery together.  After draining the macaroni, return it to the pan and add the vinegar and onion while it's hot.  Stir well and let sit 10 minutes.  Mix the mayonnaise mixture into the macaroni and let it cool to room temperature.  Mix in the remaining 1 cup of mayonnaise.  Cover and store in the refrigerator.       

Serves 8

*If you use commercial non organic apple cider vinegar, eliminate the white vinegar and use 1/2 cup of apple cider vinegar instead of 1/4 cup of each kind. Organic apple cider vinegar with the "mother" is much stronger than non organic.