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If you’re a fan of the deli-style macaroni salad , you’ll love this easy to make recipe!
The Old Neighborhood Deli: Wonderful Salads
Do you remember your old neighborhood delicatessen? I sure do. In my old neighborhood, there were several. However, everyone seemed to have their favorite one. The one my family went to most was one on the corner of Farragut Road and Troy Avenue.
I’m going back many years remembering this, but one thing I will always remember is the delicious salads they’d have. The salads were all made by the mom and pop who owned the place. As most delicatessens were owned and run by people of German heritage, naturally the food was geared toward that cuisine.
Personally, I love macaroni salad–any way you give it to me–but I always liked the deli kind. However, I was never able to duplicate the taste; until I found this recipe on a message board I visit.
Perfect Deli-Style Macaroni Salad
Once I saw that recipe and the method, I realized how dumb I had to be never to figure out the one thing that gave the macaroni salad it’s great taste–it has to “pickle.” Now it’s obvious, but it wasn’t for years.
The whole process is pretty simple. The pasta just has to sit in the brine for an hour or two and then you proceed as usual. The best part is it is already chilled by that point so once you add the additional ingredients, you’re set to serve.
Green Pepper Is A Must
A great macaroni salad just has to have some green bell pepper added. For me, that about does it, but you can add additional ingredients that your family likes.
Nice additions are grated carrot, onion and celery. This is a great recipe you can add to!
The Recipe
Deli-Style Macaroni Salad
Ingredients
- 8 oz elbow macaroni
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1/2 cup diced green pepper
- 2 tsp celery seed
- 1/4 cup mayonnaise
Instructions
- Prepare macaroni as directed on package; drain and cool
- Mix the vinegar and sugar in a large bowl, stirring until sugar is dissolved. Mix in the cooked elbows. Cover and refrigerate for 2 hours.
- Drain off any excess liquid from the chilled elbows. Add the green pepper and celery seed. Add the mayonnaise and stir until well coated. You may add additional mayonnaise if you wish.
Angelina says
Macaroni Salad: Regardless of what recipe you follow, it’s always a hit with almost everyone! Some are savory, and others are on the sweeter side, but they’re all delicious! I’m more used to the salads which I’m familiar with, from the many Jewish delis in Hartford CT. I still make my deli salads in much the same manner. Pasta OR potatoes (or whatever other salad you’re making), mixed with a good quality mayo, salt & pepper, vinegar (or lemon juice), diced onion, diced green (or red) bell pepper, maybe a diced hard boiled egg or two (depending on which salad you’re making), and perhaps a bit of finely diced Kosher Dill Pickle. (You can substitute finely diced Cornichons here, if you like it on the sweeter side). Adding yellow mustard (to taste) is always an option, but we here in New England usually don’t.
Judith Hanneman says
My neighbor makes the best macaroni salad (not the deli style one, the “normal” one) and she said her secret is about 1 tbs of yellow mustard mixed in with the mayo. She showed me how to make it and mine comes out good, but some people just have a touch–and she does–and mine never tastes as good as hers!!!!
Mary Ann says
Great recipe for gatherings!
Some people do not like eggs or tuna.. so this is great for picky eaters.
This will be better than deli salad, which I have tried and usually has an off taste..
Thanks for sharing 🙂