Esthers Macaroni Salad Recipes

RESER'S MACARONI SALAD (COPYCAT)

Steps:

• RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to cover and saturate completely.
• PREP remaining vegetables to specifications.
• 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.
• 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).
• WHISK mixture well then gently fold in vegetables until just blended.
• GENTLY fold in drained macaroni until well-blended.
• COMBINE the sweet pickle juice with vinegar then sprinkle over salad.
• FOLD mixture gently until creamy, without over-mixing.
• COVER and refrigerate for at least 2 hours.
• SERVE and enjoy.

MACARONI SALAD-EVELYN ATHENS RECIPE

Steps:

• Combine first 6 ingredients. Stir in remaining ingredients. Cover and chill.

EMERIL'S MACARONI SALAD

Steps:

• In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium until crisp; discard fat.
• Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers.
• Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper. Cool to room temperature, and serve.

MIDDLE EASTERN-INSPIRED MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a small skillet, cook lamb over medium heat until no longer pink, 6-7 minutes, breaking into crumbles; drain. Set aside to cool completely. , For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine chickpeas, onion, za'atar seasoning, macaroni and lamb. Add dressing; gently toss to coat. , Refrigerate until serving. Top with yogurt and lemon zest if desired.

SOUTHERN MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
• Meanwhile, place eggs in another pot and cover with water. Bring to a boil; turn off heat and let sit for 10 minutes. Drain.
• Drain cooked macaroni and place back into the pot; add mayonnaise and stir until creamy. Dice boiled eggs and mix into pasta. Fold in tomatoes, celery, radishes, and onion. Transfer to a big bowl and season with salt, pepper, and celery seed.

CHICAGO MACARONI SALAD

Steps:

• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water.
• Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.

ESTHER'S (MY MOM) POTATO SALAD

Steps:

• Place the potatoes in a pot add enough cold water to cover. Add 2 TBSP of salt bring to a boil, lower heat and simmer until fork-tender. Drain and shock in an ice bath that's half water half ice to stop the cooking.
• Place all the ingredients in a large bowl and stir gently to combine. Chill in the fridge for at least 2 hours. Overnight is even better!

ESTHER'S MACARONI SALAD

Steps:

• Cool noodles after being cooked.
• Combine dressing, and mix with noodles.
• Add peppers, carrots, and onion.
• Refrigerate at least an hour before serving.