Recipe of the Week


Dads Salad
egg brunch

Ingredients:

  • 1 cup mayonnaise
  • 1/4 cup white vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons kosher salt, or more to taste
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon white sugar, or more to taste
  • 1 cup finely diced celery
  • 3/4 cup diced red bell pepper
  • 1/2 cup grated carrot
  • 1/2 cup chopped green onions, white and light parts
  • 1/4 cup diced jalapeno pepper
  • 1/4 cup diced poblano pepper
  • 1 (16 ounce) package uncooked elbow macaroni
  • 1 tablespoon mayonnaise (optional)
  • 1 tablespoon water (optional)

  • Directions:

  • Prep 20 m
  • Cook 8 m
  • Ready In 4 h 33 m
  • Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended;
  • whisk in sugar.
  • Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers.
  • Refrigerate until macaroni is ready to dress.
  • Bring a large pot of well salted water to a boil.
  • Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes.
  • Drain but do not rinse.
  • Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time.
  • Pour macaroni into large bowl; toss to separate and cool to room temperature.
  • Macaroni should be sticky.
  • Pour dressing over macaroni and stir until dressing is evenly distributed.
  • Cover with plastic wrap.
  • Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
  • Stir salad before serving.
  • Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.