Saturday, August 22, 2015

American Macaroni Salad



It's the last dog days of summer and this salad is fresh with fresh veggies and a twist of boiled eggs with some pickles in it, enjoy your last summer days and don't spend a lot of time cooking with this recipe, Enjoy Good Food

what you need:
1 pound elbow macaroni or 4 cups uncooked
1 cup miracle whip salad dressing
2 tablespoons cider vinegar
2-2 tbs sugar or Splenda
Mustard to taste or 1 tablespoon or so
1 ½ tsp salt
½ tsp pepper
1 large sweet onion, chopped fine or ½ - 1 tsp onion powder
2 stalks thinly chopped celery
3 boiled eggs
2 grated Kosher dill pickles
1 grated carrot
½ cup frozen baby peas, thawed

How to make it
Bring a large pot of salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. Place in a covered dish and refrigerate. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt, pepper, onion, celery, eggs, dill pickles and carrot. Make the dressing the day before and refrigerate. Just before serving, stir in the thawed peas and add dressing to the macaroni. It doesn't absorb the dressing and is more creamy. Sprinkle salad with paprika after placing in a serving bowl and place a tomato that has been cut into eights on top decoratively.

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