Martha Gooch Macaroni Salad Recipes

MAC SALAD

Steps:

• If using taro, put on kitchen gloves and wash the taro. Bring 1 to 2 inches of water to a boil in a pot with a steamer insert, then put the taro in the insert and cover tightly with a lid. Steam until tender, about 3 hours. Transfer to a plate and let cool. Use a paring knife to remove the skin, then cut into 1-inch cubes.
• Fill a large saucepan with water and add a generous pinch of salt, so the water tastes like the ocean. Scrub the potatoes, then add to the saucepan - there should be just enough water to cover - and bring up to a simmer over medium-high heat. (Don't go for a roiling boil because you want to keep the potatoes intact.) Simmer until a paring knife inserted in the center goes in and out smoothly, 20 to 40 minutes. The potatoes should look barely translucent and have small cracks and a slightly crumbly texture on the surface. Drain carefully and turn out onto a sheet pan. When cool, peel and cut into 1-inch cubes.
• Meanwhile, bring a large pot of salted water to a boil. Add the eggs and cook for 10 minutes. Drain and immediately transfer to a bowl of ice and water. Replenish the boiling water, if needed, and add the macaroni. Cook until softened all the way through, at least 2 minutes past al dente. Drain well and immediately run under cold water to stop the cooking.
• When the noodles are cool, drain well and transfer to a large mixing bowl. Peel the eggs and grate them on the large holes of a box grater. Add them to the bowl, along with the potatoes, taro (if using), carrot, mayonnaise, garlic salt, sugar, black pepper, apple cider vinegar and hot sauce. Mix well with a spoon and adjust the seasonings to taste. Eat immediately or refrigerate for up to 2 days.

CREAMY MACARONI SALAD

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. In a small bowl, finely mash 1 egg yolk with a fork (reserve remaining yolk for another use). Add yogurt, mayonnaise, and lemon juice; stir until smooth. Add to pasta, then stir in egg whites, radishes, celery, and pickle. Season with salt and pepper. Sprinkle with chives just before serving.

CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

TUNA MACARONI SALAD

Steps:

• In a pot of boiling, salted water, cook pasta until al dente, 7 to 8 minutes. Drain, then transfer to large bowl to cool slightly.
• While pasta cools, soak onion in cold water. Drain, then stir into pasta along with celery, celery leaves, jalapeno and tuna. Whisk together mayonnaise, buttermilk, lemon juice, relish and mustard. Toss with pasta mixture and season to taste. Refrigerate until cold, at least 30 minutes and up to 8 hours.

ELBOW MACARONI AND KIDNEY BEAN 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, 6 to 8 minutes. Drain and rinse with cold water.
• Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, red wine vinegar, salt, and black pepper in a bowl until well mixed. Chill in refrigerator for at least 2 hours.

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.

CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of water to a boil; add salt. Add macaroni; cook until al dente. Drain. Rinse with cold water, and drain. Transfer to a large bowl. Cover with plastic wrap; refrigerate until cool.
• Thaw peas under cold running water. Drain. Toss with celery, scallions, and ham in a bowl. Add to macaroni; toss.
• Whisk mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt; fold into macaroni mixture. Season with salt and pepper. Salad can be refrigerated in an airtight container, up to 3 hours.

MACARONI SALAD

Steps:

• In a large pot of boiling salted water, cook elbow macaroni according to package instructions. Meanwhile, in a medium bowl, combine mayonnaise, sour cream, cucumber, celery, dill, and lemon juice. Drain pasta, and rinse with cold water; add to bowl with mayonnaise mixture. Season with salt and pepper; toss to combine. Serve.