We posted this recipe last summer with some pretty bad photos. You may remember, Dave has taken over macaroni salad responsibilities. It is one of his favorites and I used to make it for him. Last summer, due to my heavy travel schedule for work, Dave decided to learn to make it on his own. After a couple of phone calls; one to me and one to his Mom, he had his recipe down! This post is especially fun as I was away when Dave made this. He set up the shots and took all the photos himself! He also made bbq chicken to go with this salad, but did not get any shots. Maybe next time!
Dave’s Summertime Macaroni Salad
1 1lb package elbow or salad macaroni, cooked according to directions (be sure not to overcook), rinsed, drained and cooled
6 hard-boiled eggs, cooled, peeled and chopped
1.25 cups chopped dill pickle (I used to use sweet pickle – Dave changed it up)
1.25 cups diced celery
1.25 cups chopped, purple onion
1 cup sharp cheddar cheese, cut into small cubes
1 to 1.5 cups mayonnaise, depending on how you prefer the salad
2 T. yellow mustard
2 T. pickle juice
2 t. celery seed
1 t. celery salt
salt and pepper to taste
paprika for garnish
Place all ingredients in a large mixing bowl. Stir together gently. Place in serving bowl, garnish with paprika and chill at least 4 hours. This salad is actually best chilled overnight.
As with all kitchen endeavors, Dave had a lot of help with this recipe. (Photo from first post.)
Tom Tracy says
Can we use shredded cheddar instead of cubed? Thanks!
Probably would not be the same – but no harm in trying.