Old-Fashioned Macaroni Salad
Filed under
Salads
Prep: 15 min | Cook: 20 min | Servings: 4
Serves 4 to 6.
Inactive prep: 2 hours.
Ingredients
- 4 Egg
- 1 lb Elbow macaroni, large
- 4 oz Ham steak, finely chopped
- 2 stalk Celery, chopped, including leaves
- 1 Shallot, large, chopped
- 2 tbsp Lemon juice, fresh
- 2/3 cup Mayonnaise, for the dressing
- 2 tbsp Dijon mustard, for the dressing
- 1 Pimentos, 4-ounce jar, chopped, drained
- 3 tbsp Sweet relish, for the dressing
- Kosher salt, to taste
- Black pepper, to taste
Directions
- To make the hard-boiled eggs: add the eggs to a medium saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.
- While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
- In a large serving bowl, combine the eggs, ham steak, celery, shallots, pimentos and lemon juice. Add the macaroni and stir to combine.
- In a separate bowl, whisk together the mayonnaise, mustard, 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.