New Video Series
Have you seen The Grand Canyon Of The East, need help in the RV kitchen? Then our series of Road Tested videos might be for you. Check out the travel video segment from Episode #3 Classic Macaroni Salad.
I am an avid cook👨🍳 and love to prepare meals for Ginny and me when we are at our Home-base. We are also avid RV enthusiast and travel the greater USA.🇺🇸 I wanted to be able to bring my Home-base recipes with me on the road. But cooking on an RV has its challenges.
This video series dedicated to cooking technics and shortcuts to make serving meals on an RV easier. You don’t have to sacrifice favors and special meals just because of you are on your rig.
Join me for recipes and our travels snippets on “Road Tested”.
It’s summer, time for burgers, dogs, picnics and yes Mac salad. This is an old school recipe that is tried and true. Make this us as a side or just something to snack on.
Classic Macaroni Salad
If you can't find sweet piquanté peppers(aka Peppadew), substitute with sweet or dill pickle relish. They're traditional add-ins for classic macaroni salad. **Peppadew is the brand name of sweet piquanté Peppers from South Africa. They look like a cross between a cherry tomato and a very small red bell pepper and depending on how they're pickled, they come in mild and hot version. Find them at your grocery store or gourmet market. They're great on a cold antipasto platter.
Ingredients
Cook:
- 1 lb. elbow macaroni prepared according to package directions
Whisk:
- 1 cup mayonnaise
- ¼ cup cider vinegar
- 2 Tbsp. Dijon mustard
- 1 Tbsp. sugar
- salt & pepper to taste
Stir in:
- 1 cup celery diced
- 1 cup red bell peppers diced
- ½ cup red onion diced
- ½ cup scallions sliced
- ¼ cup mild sweet piquante peppers (such as Peppadew), minced
- ¼ cup fresh parsley minced
Instructions
- . Cook Macaroni according to package directions. Transfer macaroni to a bowl of ice water; drain well.
- Whisk together mayonnaise, vinegar, Dijon, and sugar in a large bowl; season with salt and pepper.
- Stir in macaroni, celery, bell peppers, and parsley; toss to coat.
- Season salad with salt and pepper.
