Danish Macaroni Salad With Ham Recipes

HAM AND MACARONI PICNIC SALAD

Steps:

• Cook and drain macaroni as directed on package. Rinse with cold water to cool; drain well.
• In large bowl, mix cooked macaroni, ham, celery, onions, pickle relish and pimientos.
• In small bowl, mix all dressing ingredients until well blended. Add to salad; mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time.

HAM 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 8 minutes. Drain and rinse with cool water. Pat dry with a paper towel.
• Combine pasta, ham, Cheddar cheese, celery, green onions, relish, mayonnaise, mustard, salt, and pepper in a bowl and mix well.

CLASSIC MACARONI SALAD WITH HAM

Steps:

• Prepare macaroni according to package directions. Drain and rinse with cold water until cool.
• Combine macaroni and next 9 ingredients until blended. Add salt. Cover and chill at least 2 hours.

DANISH MACARONI SALAD WITH HAM

Steps:

• Cook the macaroni al dente as directed on the package. Drain well and set aside to cool.
• In a salad bowl mash the yolks of two of the eggs, reserving the egg whites for another use.
• Add the mustard and salt to the yolks.
• Gradually mix in the mayonnaise, the fold in the sour cream.
• Add the pimiento, ham and cooled macaroni, toss gently but thoroughly.
• Taste and adjust the seasoning.
• Cover and chill at least one hour.
• Slice the remaining 2 eggs into rounds.
• Place the eggs rounds decoratively on the top of the salad and sprinkle with the parsley or dill.

DANISH MACARONI SALAD WITH HERRING

Steps:

• Cook the pasta al dente, according to package directions, rinse and cool.
• Peel, halve lengthwise and seed cucumber, slice into 1/2 inch pieces.
• Put pasta, cucumber, herring, scallions, and mushrooms into a serving bowl.
• In a small bowl combine the vinegar, oil and salt, pour over salad ingredients and mix gently.
• Refrigerate for 2 hours.
• Just before serving, stir the curry powder into the sour cream, pour over salad and mix well.

MACARONI SALAD WITH HAM AND CHEESE

Steps:

• Place macaroni in a large bowl.
• Add celery, onion, relish, mayonnaise, ham, peas and carrots and cheese.
• Mix well. Season with salt and pepper.
• Cover and refrigerate for 4 hours or overnight for flavors to mingle. Mix well before serving.

MACARONI SALAD WITH DILL AND HAM

Steps:

• To mellow the minced onion, soak it in cold water while you make the salad.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.
• For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.
• Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve.

MACARONI HAM SALAD

Steps:

• In a bowl, combine the first six ingredients. Combine mayonnaise and mustard; add to macaroni mixture and toss. Cover and chill until serving. Refrigerate leftovers.

MACARONI SALAD WITH HAM AND CHEESE

Steps:

• In a small bowl, mix the mayonnaise, milk, white pepper, and onion powder.
• In a large bowl, add all of the ingredients and toss well.
• Pour the mayonnaise mixture over the ingredients and fold in to incorporate well.
• Add a tablespoon or two more of mayo and milk for desired consistency
• Chill before serving

MACARONI, PINEAPPLE, AND HAM SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
• Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.