Reser's Macaroni Salad (Copycat)

Submitted by The Spice Guru

"My reverse-engineered recipe for Reser's classic macaroni salad."

 

• Ready In: 2hrs 30mins
• Ingredients: 14
• Serves: 12

ingredients

• MACARONI

• 1 lb uncooked large elbow macaroni

• VEGETABLES

• 2⁄3 cup finely chopped sweet pickle
• 1⁄2 cup finely diced celery heart
• 1⁄3 cup minced red bell pepper
• 4 teaspoons reconstituted onions

• DRESSING

• 3 cups extra thick real mayonnaise
• 2 tablespoons confectioners' sugar
• 4 teaspoons prepared yellow mustard
• 1⁄2 tablespoon mustard powder
• 1 1⁄4 teaspoons iodized salt
• 1 teaspoon onion powder
• 1 teaspoon white pepper
• 3 tablespoons sweet pickle juice
• 1 1⁄2 tablespoons distilled white vinegar

directions

1. RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to cover and saturate completely.
2. PREP remaining vegetables to specifications.
3. COOK large elbow macaroni according to package directions in moderately salted water, less 2 minutes until al dente (firm to the bite); DRAIN in a large colander placed in sink; RINSE with cold water and allow to drain again.
4. INTO a large bowl with an (accompanying cover or lid), add the dressing ingredients EXCEPT for the sweet pickle juice and white vinegar). Note: drain excess water from onions before adding).
5. WHISK mixture well then gently fold in vegetables until just blended.
6. GENTLY fold in drained macaroni until well-blended.
7. COMBINE the sweet pickle juice with vinegar then sprinkle over salad.
8. FOLD mixture gently until creamy, without over-mixing.
9. COVER and refrigerate for at least 2 hours.
10. SERVE and enjoy.

Reviews

[sofiafennpopenoe]

I’m finally giving this recipe the review it deserves. My husband loves Reser’s macaroni salad, and this recipe tastes better than the original version. I did modify it by not cooking the pasta Al dente as I did the first time I made it. The second time I found cooking to package instructions created the creaminess and texture my husband likes. I also added more red peppers and mayonnaise, how we prefer it. I have made this recipe at least six times, sometimes for large gatherings and our family and friends love it as well. Thank you so much for posting this, it is a permanent rotation in our kitchen every few months, a perfect additional side to grilled chicken or burgers and sandwiches.