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Sunday, April 30, 2017

Classic Macaroni Salad

A true summer staple, Macaroni Salad is a throw-back to so many of our childhoods and a side dish that never quite goes out of style. With simple ingredients and easy prep, it's a recipe that I come back to time and time again. It's perfect alongside baked beans, corn on the cob and watermelon wedges at cook-outs. Our grandmothers and moms knew a thing or two about easy, delicious recipes. And, Macaroni Salad is just one of those recipes that truly stands the test of time.


Grab some elbow noodles, make a creamy {and quick} dressing, dice up a few vegetables, toss in some chopped boiled eggs and give the whole thing a stir. It's a great make-ahead option for picnics and warm-weather gatherings. And, it always disappears quickly.

Yields 6 - 8 servings.


Ingredients:

4 cups {measured prior to cooking} elbow noodles
1 cup real mayonnaise
1 tablespoon yellow prepared mustard
3 teaspoons white vinegar
1 tablespoon sugar
1/2 - 1 teaspoon salt {depending on your preference}
1/4 teaspoon black pepper
Pinch paprika {optional}
Milk, if needed to thin dressing
3 boiled eggs, peeled and chopped
1 stalk celery, finely chopped
1 small onion, peeled and finely chopped

Directions:

Prepare noodles according to package directions {in salted water}. Do not overcook. Drain while running under cold water until completely cool. Transfer to large mixing bowl.

Meanwhile, thoroughly mix mayonnaise, mustard, vinegar, sugar, salt, pepper and paprika in a small mixing bowl. If needed, a splash of milk can be whisked in to thin dressing and add creaminess. {I typically add about 2 tablespoons of milk.}


Combine noodles, dressing, eggs, celery and onion. Store in refrigerator until time of service.

Taste just before serving. Adjust salt and pepper as needed.

NOTE: If making a day in advance, the noodles may soak up a good deal of the dressing while stored in the refrigerator overnight. If needed, I sometimes stir in a bit of additional mayonnaise just before serving just to moisten everything back up a bit. If you find that doing so dilutes the tangy flavor of the dressing, also stir in a few drops of additional mustard or vinegar.




1 comment :

  1. I love classic macaroni but I never tried in salad. I guess is finally the time :)

    ReplyDelete