Deli-Style Macaroni Salad ~With a Make-Ahead Option!
I don’t know about you, but I am oh so excited spring is finally here. Now that the weather is getting warmer and the sun is out longer, all I want to do is eat outside with friends. We fired up the grill for the first time in a long time last night and enjoyed some classic burgers with a side of cool macaroni salad. A perfect finish to a long, warm spring day.
This macaroni salad makes enough for a crowd, so it’s perfect to take along for potlucks and barbeques. I usually make a half-batch if it’s just for our family (because if I do make the whole batch I will eat it morning, noon, and night til it’s gone). It has the perfect combination of crunchy, creamy and tangy.
Deli-Style Macaroni Salad
- 1 pound elbow macaroni
- 1 large shallot, minced
- 5 Tablespoons fresh squeezed lemon juice
- 2 Tablespoons vegetable oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 hard boiled eggs, chopped
- 1 celery rib, chopped
- 3 Tablespoons dill relish
- 2 Tablespoons minced parsley
- 1 1/2 cups mayonnaise
- 1/2 cup whole milk
- Cook macaroni in a large pot of salted water until al dente. Drain macaroni in a colander and rinse under cold water until completely cool.
- Meanwhile, combine the shallot, 3 Tablespoons lemon juice, oil, mustard, garlic powder, onion powder, salt and pepper in a large bowl.
- Toss the rinsed pasta with the shallot mixture, then stir in eggs, celery and relish. (At this point the macaroni salad can be stored and refrigerated for up to three days)
- To finish, stir in the fresh parsley, mayonnaise, milk and remaining lemon juice. Season with salt and pepper to taste. Serve cold.
*adapted from Cooks Illustrated