Recipe of the Week: May 8-Macaroni Salad
Macaroni salad, as we Americans know it today, descends from a long line of purposely dressed macaroni dishes, both hot and cold. Dressings (oil/vinegar, mayonnaise, cream sauces) and additions (vegetables, herbs, spices) varied according to culture and cuisine. In early 20th century we begin to find recipes for macaroni salad in American cookbooks. These were typically dressed with mayonnaise and served in cold molded presentations. Think: perfect domes of chilled macaroni salad served as "sides" in diners & delis.
It is often served as an accompaniment to barbecues or other picnic style entrees. Like any dish, national and regional variations abound but generally it is prepared with raw diced onions and celery, sometimes green peppers, pimientos, peas or other vegetables. Canned tuna is also a very popular ingredient.
In the state of Hawaii, along with a scoop of rice, a scoop of macaroni salad is often served with plate lunches. Locals in Hawaii often refer to macaroni salad as "mac sal" or "mac salad". The salad itself is usually just elbow macaroni and a heaping portion of mayonnaise.
How do you like yours? What do you put in it?