Da Kine Macaroni Salad Recipes

DA KINE MAC SALAD

Steps:

• In a large saucepan of salted boiling water, cook the macaroni until al dente. Drain well and rinse with cold running water until it is completely cool.
• In a medium bowl, whisk together the mayonnaise, pickle juice, mustard and red wine vinegar. Add the minced onion, celery, carrot, dill pickles and macaroni. Toss to coat evenly and season generously with sea salt and freshly ground pepper.

DA KINE MACARONI SALAD

Steps:

• Boil the whole, unpeeled potatoes in water to cover until cooked firm, not mushy.
• Add cold water to pot and let potatoes set for 15 minutes.
• Drain potatoes and peel off skins.
• Cut into 1/2-inch cubes.
• In a large bowl combine macaroni, potatoes, eggs, onion and celery and mix until blended.
• Add 1 cup mayonnaise (mixed with drained tuna, if desired) and mustard to macaroni mixture and mix gently not crushing the potatoes.
• Add more mayonnaise as needed until mixture is coated and appearance is creamy.
• Fold in grated carrot and peas.
• Add lemon juice, salt and pepper and mix gently but thoroughly.
• Flavors blend best when made and chilled a day ahead.

EASY SWEET AND TANGY MACARONI SALAD

Steps:

• Cook pasta according to package directions. Do not over cook.
• Drain pasta and rinse with cold water until cool.
• In bowl whisk together mayonnaise, cider vinegar, sugar, mustard, and celery seed.
• Add chopped vegetables to taste. Add salt and pepper to taste.

HAWAIIAN MACARONI SALAD

Steps:

• Cook macaroni till tender.
• Add grated carrots, mayonnaise, and milk till well coated. Salt & Pepper to taste. Use more mayonnaise if needed.
• Chill in refrigerator.
• When ready to serve, add more mayonnaise to keep salad from drying out.

CLASSIC MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.