There’s nothing easier to make for a meal than macaroni salad. Here is a classic and delicious tasting recipe for a side dish or just eat on it’s own. Throw your own ingredients in and take it to your liking. It still is a long time comfort food at it’s best.
~Mac Salad~Course: SaladsDifficulty: Easy
Delicious and Classic here is Sheckyville’s Mac Salad
4 C Elbow Macaroni pasta
2 Hard boiled Eggs diced
½ large Red Onion diced
¼ chopped Black Olives chopped
¼ chopped Sweet Gherkin Pickles diced
1 tbsp Fresh Dill chopped and added to taste
1 C Mayonnaise (more or less)
2½ tbsp Mustard whole grain
½ tsp Salt
½ tsp Pepper
- Bring a pot to boil eggs. Cook for about 13 minutes. Take off the stove and cool. Doing this earlier and letting the eggs cool is best.
- Bring a large pot of salted water to boil and add the macaroni. Cook until al dente. Drain and rinse under cold water.
- Blend all the ingredients in a large bowl and stir.
- Add more ingredients to taste and refrigerate for a couple of hours
- The beauty of this classic homemade macaroni salad is that you can add whatever you want to it. There are virtually no mistakes to be made. Just add a little at a time, then add more if you desire more. Remember… you can’t take it out so add bits at a time.
- Pimentos, ham, cheeses, bell peppers, celery, carrots, splashes of vinegar or sherry, shrimp, crab, peas, a dash of honey… anything will turn this into a delicious side dish or meal for lunch can be added.
- Eggs: you don’t need to use them if you are cholesterol conscious, or use just one, but it does make the salad creamy and a great texture for the taste buds.
- Serving Calculations: Calculations are made on the amount of pasta. This technically serves 8 people per those calculations, however, it is a large portion and in my home it goes a long way from 10-12 servings.
- Make it yours
Cook your macaroni, add your favorite condiments and you have macaroni salad.
Don’t talk to me about carbs because when the hankering for that comforting taste of pickles, mayo and pasta comes, there is no turning the head, so I make it and savor it for the moment.
So easy. So good.
It’s that simple.
I hard boil the eggs and it makes the mix a bit more creamier, but for those with health issues with eggs, you can leave those out. I take the yolks out of half the eggs and give them to Mr. Murray. Then I think I am healthier…right? Right.
Sometimes we have to take a break from the gourmet and dive into the memory of tastes from the past, and macaroni salad has been a household favorite of many for decades. I still love it and it is a Mrs. Shecky favorite food for Summer time.
And here’s a little FYI on the origin. *Yup, I had to google it*. But since the pasta is Italian and the mayo is French we can say it originates from Europe with ingredients. Germany has a go-to in there too since potato salad has the same ingredients minus the potatoes of course. I think I can say the 50s here in America *without googling that one* macaroni was an all time favorite for us kids getting off bicycles and having a long day outdoors. I remember it being served at great dinner parties too right along side of those stuffed eggs as an appetizer. Fun memories…
Eat well. Stay healthy.