Deli-Style Macaroni Salad
photo by lazyme
- Ready In:
- 3hrs
- Ingredients:
- 14
- Serves:
-
12-14
ingredients
- salt
- 1 lb elbow macaroni
- 1 large shallot, minced
- 5 tablespoons fresh lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons Dijon mustard
- 1⁄4 teaspoon garlic powder
- ground black pepper
- 2 eggs, hard cooked, peeled and chopped coarse
- 1 celery rib, minced
- 3 tablespoons sweet pickle relish
- 2 tablespoons fresh parsley, minced
- 1 1⁄2 cups mayonnaise
- 1⁄2 cup whole milk
directions
- Bring 4 quarts water to a boil in a large pot.
- Stir in 2 T. salt and the pasta and cook until completely tender. Drain the macaroni in a colander, then rinse until cool.
- Meanwhile, combine the shallot, 3 tablespoons of the lemon juice, oil, Dijon, garlic powder, ½ t. salt and a pinch of pepper in a large bowl.
- Toss the rinsed pasta with the shallot mixture, then stir in the eggs, celery, pickle relish and parsley.
- To Store: Cover the bowl tightly with plastic wrap and refrigerate up until 3 days.
- To Serve: Stir in the mayonnaise, milk and remaining 2 T. lemon juice into the salad and season with salt and pepper to taste.
- To Serve Right Away*: refrigerate pasta until well chilled, about 3 hours, before tossing with the mayo, milk and lemon juice. **I think you could probably get away without 3 hour refrigeration, but I would recommend it so the mayo taste could mellow out.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
lisar
Provo, Utah