Deli Mac Salad

Helene Mulvihill Recipe

By Helene Mulvihill WeBakeinTX

This is a family recipe from my husbands family. They owned a deli in NJ many years ago, and this is the mac salad that they made. yummm! Very big hit too!


Recipe Rating:
 21 Ratings
Serves:
a party
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
It can be difficult to replicate the flavor and texture of authentic deli mac... but this recipe pulls it off beautifully!

Ingredients

1 lb
elbow macaroni, cooked al dente
1 c
white vinegar
1 c
white sugar
1 c
finely chopped bell pepper
1 Tbsp
celery seed
2 or 3
big globs of mayo


Directions Step-By-Step

1
heat vinegar and sugar on stove until sugar is disolved, cool
2
toss vinegar sugar mixture with macaroni. refridgerate in freezer bags for several hours to allow it to set
*NOTE* After soaking its possible for there to be some excess sugar/vinegar mixture, if you find it to be very soupy you can toss it into a collander for a minute to drain some off.
3
toss macaroni with peppers and celery seed, add mayo to taste. yummmo!

About this Recipe

Course/Dish: Pasta Sides, Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Collection: Member's Choice
Other Tag: Quick & Easy
Hashtags: #TAILGATE, #picnic
  • Comments

  • 1-5 of 305
  • user
    Helene Mulvihill WeBakeinTX - Jan 20, 2011
    Helene Mulvihill [WeBakeinTX] has shared this recipe with discussion group:
    What's Cookin' Today?
  • user
    Sherry Word msword - Jan 20, 2011
    Thaks Helene, I will have to try this one. :)
  • user
    Sherry Word msword - Jan 20, 2011
    I will post mine as soon as I talk to my dad, he doesn't really measure anything, so I will have to get a rough idea on how much of each ingredient he uses...this is where I get my cooking from, I don't measure either, I just through it all together. LOL! So my food is always different when I eat it, unless I actually have a recipe to follow. :)
  • user
    Jane McMillan-Whittaker janenov46 - Jan 20, 2011
    Thanks, your secret is safe with me. Saved this one.
  • user
    Jane McMillan-Whittaker janenov46 - Jan 20, 2011
    I know Sherry, I have to actually stop and measure everything instead of eyballing it. I just posted my pasta salad and that is exactly just what I did.
    I now have new found respect for people that post recipies, as well as the folks that take pictures, it's not as easy as it looks, and is a lot of work.
    I will take a minimum of 20 shots, and then select the best one. The camera shows things in a whole different way than your eye sees it.
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