Meal Prep Monday Summer Addition
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Old-Fashioned Macaroni Salad with Sweet Pickles
To make the dressing, in a serving bowl, combine the mayonnaise, sour cream, mustard, pickle juice, 1/2 teaspoon pepper and 1/2 teaspoon salt. Stir to mix well.
Add the onion, celery and pickles and stir to mix again. Add the macaroni and turn to coat. Add the hard-cooked eggs, green olives and celery leaves and turn once again. Taste and adjust the seasoning with salt, if needed. Transfer to a serving bowl, garnish with the snipped chives, and serve. Serves 6.
- Potato Salad w Eggs
- Chicken salad with Grapes
- Macaroni Salad
- Devil Eggs
- Corn Off the Cob
- 3 cups (10 1/2 oz./330 g.) elbow macaroni
- Salt and freshly ground pepper
- For the dressing:
- 1/3 cup (3 fl. oz./80 ml.) mayonnaise
- 1/4 cup (2 oz./60 g.) sour cream
- 1 tsp. Dijon mustard
- 1-2 tsp. sweet pickle juice
- 1/2 white onion, finely chopped
- 3 celery ribs, finely chopped, leaves reserved and finely chopped
- 3 sweet pickles, finely chopped
- 2 hard-cooked eggs, chopped
- 1/2 cup (2 1/2 oz./75 g.) pimiento-stuffed green olives, chopped
- 1/2 bunch fresh chives, snipped
To make the dressing, in a serving bowl, combine the mayonnaise, sour cream, mustard, pickle juice, 1/2 teaspoon pepper and 1/2 teaspoon salt. Stir to mix well.
Add the onion, celery and pickles and stir to mix again. Add the macaroni and turn to coat. Add the hard-cooked eggs, green olives and celery leaves and turn once again. Taste and adjust the seasoning with salt, if needed. Transfer to a serving bowl, garnish with the snipped chives, and serve. Serves 6.
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