Friday, November 7, 2014

Macaroni Salad


The summer makes me think of macaroni salad this version of the classic American is perfect for any BBQ.



Ingredients

4 eggs; hard-boiled, peeled, and chopped

1 pound large elbow macaroni; cooked
4 ounces ham steak, finely chopped
2 stalks chopped celery, including leaves
1 large shallot, chopped
2 tablespoons fresh lemon juice


Dressing

2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 (4-ounce) jar chopped pimentos, drained
3 tablespoons sweet pickled relish
Kosher salt and pepper

Directions

In a large serving bowl, combine the eggs, ham steak, celery, shallots, lemon juice, 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.