HOW TO MAKE OLD-FASHIONED MACARONI SALAD?
A cold and creamy OLD FASHIONED Macaroni Salad pairs well with a grilled hamburger or barbecue chicken sandwich. Save this delicious side dish recipe for your next barbecue or picnic — it’s always a hit!
If there’s one thing that every Southern picnic has in common, it’s a creamy pasta salad. A Macaroni Salad, to be exact! Without at least one of these traditional side dishes, no barbecue would be complete.
A traditional macaroni salad is a great make-ahead side dish to serve to guests and family. As the pasta, veggies, and egg soak the sweet, creamy, and tangy dressing, it just becomes better.
Over the years, I’ve refined my macaroni salad recipe, and I’m now happy with the version I’m sharing with you today. The proportion of dressing to pasta is great. The sauce has a tiny sweetness to it (without being overbearing), and the mayonnaise-based dish has just a trace of yellow mustard. The last Southern touch is a garnish of fresh parsley, which my mother and grandmother would never leave out!!!
The salad components are simple and may be modified to fit your tastes or whatever you have in the fridge.
Uncooked elbow macaroni, we only need 6-ounces.
Mayonnaise, you can use the quantity you prefer.
2 large spoons.Of white vinegar
2 large spoons.Of brown sugar
1 large spoon.Of yellow mustard
2 small spoons.Of minced garlic
1 sweet onion cut into cubes
Chopped celery, approx. 2 cups.
A large red pepper, you need to cut it into cubes.
Hard-boiled eggs, I used 3 large eggs cut into slices.
One cup.Of fresh chopped parsley
Following the directions on the pasta package, I cooked the pasta.
After that, I cooked the pasta, then drained and rinsed with cold water, and while the pasta is cooking, I chopped the onion, celery, red pepper, and parsley, and I sliced the eggs.
Then, I whisked together the mayonnaise, with white vinegar, brown sugar, mustard, as well as minced garlic till smooth in a small mixing bowl.
In a large bowl, I combined the cold elbow macaroni, onion, celery, and pepper.
At this step, I mixed in the eggs and parsley, stirring the sauce into the bowl, and I covered, and chill it in the fridge until ready to serve.
I HOPE THAT YOU’LL Enjoy THIS EASY SALAD, AND IF YOU’RE LOOKING FOR MORE RECIPES LIKE THIS ONE, i’VE ADDED MANY EASY SALADS BELOW, TAKE A LOOK AND TRY THEM ALL!