Mac Salad Recipes

Steps:

• Combine dressing ingredients.
• Stir into remaining ingredients.
• Cover and chill.

Steps:

• In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Steps:

• Toast all eight pieces of bread until just lightly golden-brown. Let cool and cut into cubes; set aside.
• Brown and drain the extra lean ground beef. Let cool.
• In a large bowl, combine the cooked and cooled ground beef, toasted bread cubes,finely chopped onions, shredded lettuce and cheese; toss well. Place in a large salad/serving bowl.
• In a seperate small bowl, stir together the mayonnaise, ketchup, relish, salt and pepper.
• Drizzle the dressing over the salad. You can either leave it drizzled or toss everything to evenly coat salad.
• Sprinkle with sesame seeds.

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.

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, whisk next 9 ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions.

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.