Summer Mac Salad
- analisadesigns
- Jul 3, 2017
- 2 min read
I have been craving an old fashion macaroni salad lately so I decided to make one for our family barbecue that we attended Saturday night. I love how simple and light tasting this salad turned out. Our family does not eat a lot of mayonnaise so I wanted to use the least amount possible, you may find you want to add more. One of my all time favorite seasonings is Cow Camp. I use it on just about EVERYTHING!! You can find Cow Camp at many local stores but we buy ours at Roseville Meat Company.
With the Fourth of July being tomorrow, I wanted to share this recipe with you. Feed back is always appreciated on recipes like this because normally I am just in the grocery store throwing ingredients I think will be good in my cart. Sometimes I feel like a mad scientist in the kitchen! HA! My family really enjoyed this salad and I hope yours will as well!
XOXO!
Macaroni Salad
Ingredients:
1 16 oz Package Macaroni (Boiled)
3 Celery Stalks
4 Green Onions
1 Can of Sliced Black Olives (2.25 oz)
2 Tablespoons Dill Relish
4 Hard Boiled Eggs
1 Cup Mayonnaise
1 Teaspoon Minced Garlic
2 Teaspoons Cow Camp Seasoning
1 Teaspoon Salt
1 Teaspoon Pepper
Directions:
Bring water to a boil in a large sauce pan. Add Macaroni to boiling water and follow the cooking directions on the box.
Chop Celery and Green Onion into fine pieces, place in a large mixing bowl. Slice hard Boiled Eggs into small cubed pieces and stir into Celery & Onion mixture. Add Black Olives and Dill Relish to the large mixing bowl.
In a small mixing bowl, stir together Mayonnaise, Minced Garlic, Cow Camp Seasoning, Salt and Pepper.
Add the small bowl of Mayonnaise & seasoning to the large bowl mixture and stir together. Add cooled Macaroni and mix well. Refrigerate for an hour before serving. Add Chives for garnish.
My son is such a great little helper in the kitchen....And by helper I mean mess maker!
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