Dunkley's Famous Macaroni Salad
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Celery (diced)1 cup
Red Onion (diced)1 cup
Cheddar (medium, diced)1 cup
Swiss Cheese (diced)1 cup
Parmesan (grated)1 cup
Dill Pickle (diced)1 cup
Salami (diced)2 tbsps
Garlic Salt (lowry's)2 tbsps
Garlic (fresh minced)1 tsp
Horseradish (dried)1 tsp
Ground White Pepper1 tsp
Cayenne Pepper1 tsp
Dry Mustard1 tsp
Celery Salt1.5 cups
MayonnaiseDirections:
1
Add 2 quarts of water to a medium stockpot and bring to a boil
2
Add macaroni and cook until it is al dente, approximately 9 minutes
3
Do not overcook the pasta or it will fall apart when the salad is tossed together
4
Rinse macaroni until cool
5
Drain well and let it dry out slightly
6
Add pasta to a large bowl
7
Carefully fold in celery, onion, Cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives
8
Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours)
9
Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together
10
Add to salad
11
Fold in the pimentos
12
Fold in 1 cup of mayonnaise to start
13
Add up to a 1/2 cup more of mayonnaise if needed
14
Refrigerate again for 30 minutes to 1 hour