Thursday, March 31, 2011

Macaroni Salad

4 hard-boiled eggs
1 pound large elbow macaroni
4 ounces ham steak, finely chopped
2 stalks chopped celery, including leaves
1 large shallot, chopped
2 T fresh lemon juice

* * * * * *

Ingredients for the dressing:
2/3 cup mayonnaise
2 T Dijon mustard
1 (4-ounce) jar chopped pimentos, drained
3 T sweet pickle relish
kosher salt and pepper

Preparing the macaroni salad:
Bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.

In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice. Add the macaroni and stir to combine.

In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.

Serves 4 to 6


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