For anyone who has visited the Hawaiian Islands, you should know what macaroni salad tastes like. It comes with one or two scoops on every boxed lunch from Chicken Katsu to Bento boxes for Keiki (children). Every chef and cook swears by their specific recipe whether it may contain a specific brand of mayonnaise (Best Foods, Hellmans) or pasta cooked a certain way. Some will even swear that making macaroni salad outside of Hawaii causes it to taste differently
Living here in Hawaii for the past years now has allowed me to taste several different types of macaroni salads ranged from franchises like The Island and L&L to hole in the wall restaurants. Some have come with green beans(not my favorite) mixed with potatoes(varies the texture), carrots(a must!) or have come with different pasta noodles (Kauai is popular with long noodles). However, after tasting literally hundreds of different types of Macaroni Salad, ive found one key ingredient differentiates a good macaroni salad from a bad one. It did not matter if it was from a mom and pop restaurant or a franchise. The one key ingredient which was often unseen was: Onion. Cebollas, allium cepa the thing which makes your breath smell but also widely purported to hold anti-inflammatory, anticholesterol, anticancer, and antioxidant properties
Yes that one bulb
Makes all the difference in the world. Without it, It makes a macaroni salad taste like youre eating noodles dipped in mayo, with it, the onion gives the right amount of spice and sweetness.
Try the taste test yourself
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