SOUTHERN-STYLE MACARONI SALAD

Recipe courtesy of The Bear Cupboard (http://bearcupboard.blogspot.com)

Rating:  10 out of 10


INGREDIENTS:

Salad:

8 oz. dry elbow macaroni, cooked according to package directions*, cooled 5 minutes

2 tsp. extra-virgin olive oil

2 tsp. rice vinegar (or other white vinegar)

1/8 tsp. Diamond kosher salt (or table salt, if preferred)

1/8 tsp. white pepper (or black pepper if preferred)

2 large eggs, hard boiled, cooled, peeled and chopped

1/2 cup finely chopped ham

1 stalk celery with leaves, finely chopped

1/4 cup finely chopped green or red sweet bell pepper

1 small shallot, minced (about 1-1/2 Tbsp.)

1 Tbsp. lemon juice

*Be sure to salt the water when cooking macaroni.  Do not rinse the cooked macaroni.  Instead, cook for 1 minute less than package states.


Dressing:

1/3 cup Duke's light mayonnaise (or other mayonnaise, if preferred)

1 Tbsp. Dijon mustard

1-1/2 Tbsp. sweet pickle relish (or minced sweet pickle)

2 Tbsp. sweet pickle juice

1 Tbsp. rice vinegar (or other white vinegar)

1/4 tsp. Diamond kosher salt (or table salt, if preferred)

1/8 tsp. white pepper (or black pepper, if preferred)


Garnish:  Paprika


Make the salad:  Toss the partially cooled elbows with oil, vinegar, salt and pepper.  Set aside to completely cool.  When cool, add the remaining salad ingredients (not the dressing) and toss to combine.  Refrigerate.  


Make the dressing:  Whisk ingredients together in small bowl.  Pour over salad; toss to combine.  Cover and refrigerate for 2 hours to blend flavors.  Sprinkle salad with paprika before serving.  Yield:  4-6 servings