Grandpa Benton’s Mac Salad

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The low-carb craze reached a crescendo in Hawaii in 2004, when the popular L & L Drive-Inn began offering plate lunch with double protein and no mac salad.

The craze didn’t last long and their “Mac Is Back” promotion in 2005 included a macaroni salad recipe contest offering trips to Hawaii to the top four winners. Entries poured in from people in California, Oregon, and Washington. The top prize went to Emeraech “Emily” DeCrescenzi of South Pasadena for a recipe her father, obviously a Kitchen Sinker, developed when the family lived in Hawaii.

Ingredients

1/2 pound elbow macaroni, cooked according to package directions and chilled

1 cup Best Foods mayonnaise

1/2 log kamaboko (fish cake), cut into 1/2 inch strips

2 hard-boiled eggs, chopped

1/2 can water-packed white albacore tuna, drained

1 cup cooked, chilled peas

Kosher salt

Black pepper

8 pitted black olives, chopped

1/4 cup diced celery

Sweet paprika

Directions

Put the macaroni into a mixing bowl, add the mayonnaise, kamaboko, eggs, tuna and peas into a bowl and mix gently but thoroughly. Season to taste with salt and pepper.
Transfer to a serving bowl and sprinkle the black olives, celery and paprika over the top and serve.

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