Dunkley's Famous Macaroni Salad
The greatest macaroni salad you will ever try. Although it does take a while to make, it is well worth the effort.
"Definitely the best macaroni salad I've ever had. I didn't add quite as much mayo as the recipe calls for because I don't like it quite as creamy. Don't plan on going to a meeting right after eating it though -- spicy onion/garlic breath!"- Artolsav
318 people want to try | 636 have favorited
|1 cupCelery; diced|
|1 cupRed onion; diced|
|1 cupYellow or white onion; diced|
|1 cupMedium Cheddar; diced|
|1 cupSwiss Cheese; diced|
|1/2 cupParmesan cheese; grated|
|1 cupDill pickle; diced|
|1 cupSalami; diced|
|1 6-oz canLarge pitted black olives; drained, sliced|
|Lowry's garlic salt|
|1 tablespoonGarlic; minced|
|1/2 teaspoonGround white pepper|
|1 teaspoonFresh ground black pepper|
|1/2 teaspoonDry mustard|
|1/2 teaspoonCelery salt|
|1 3-oz jarPimento; rinsed and drained|
|1 1/2 cupMayonnaise|
Dunkley's Famous Macaroni Salad Preparation
Add 2 quarts of water to a medum stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.
Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
Mix the Lowry's garlic salt, minced garlic, horseradish, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.
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