Classic Macaroni Salad

This is a spring & summer time staple in the south!  It's cool, creamy & goes with practically anything.  Whether you're having BBQ chicken, hot dogs, hamburgers, or ribs-  this is the perfect side for any family gathering.  It keeps well, so don't be afraid to make a day or so ahead.  Leftovers will keep for up to a week (if they lasts that long!) in the refrigerator too.
2 cups (dried) Elbow Noodles
3 Hard Boiled Eggs, chopped
1 Stalk of Celery, finely chopped
2 Green Onions, thinly sliced
1 1/2 tsp Dijon Mustard
1 1/2 tsp Yellow Mustard
3 tbsp Sweet Relish
1-1 1/4 cup Mayonnaise
Salt & Pepper, to taste

Cook the pasta according to the package directions, leaving slightly al dente.
While the pasta cooks, chop the celery & green onion.  I like to use green onion, because they are milder than other onions.  If you like more onion flavor, use a red or yellow onion.  
Combine the drained pasta, celery, onions, mustard's, relish & mayonnaise in a large bowl.  I like to use a combination of both dijon & yellow mustard, but you can just add 2 tbsp of which ever you prefer.  
Gently fold in the chopped eggs.  Season with salt & pepper, to taste.
Serve immediately or chill in the refrigerator until ready to serve.  
This recipe makes 6-8 side servings.

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