The potluck dishes, casseroles, and crock pots crowded the long table in the church hall. I especially enjoyed the fresh summer salads and fried chicken. I indulged just a bit because after all, I supported a good cause!
My mother's macaroni salad recipe is light, delicious, and easy to prepare. Many people, including my daughters and husband, served second and third helpings of the macaroni salad at the potluck lunch.
8 oz. macaroni (elbow or shells)
1/2 cup mayo
1 tsp lemon juice
1 tsp salt
1 tsp sugar
1/4 tsp celery seed
1 cup celery (diced finely)
2 TBS chopped green pepper
2 TBS minced sweet onion pimiento (from a tiny jar ... dice it up on your cutting board)
Cook Macaroni. While the macaroni is cooking, prepare the other ingredients and mix together well. Drain Macaroni and run cold water over it until it is cooled. Drain very well. Add macaroni to the other blended ingredients and mix together. Cover and store in fridge for a few hours before serving. Stir before serving.
Whether your potluck dish is hot or cold, it's important to make sure that the dish remains at the appropriate temperature. Salads with mayonnaise stay cold in a preppy insulated cooler which also helps you to easily identify your dish at the end of the event. I add a gel pack to the cooler, too.
If you make my mother's macaroni salad, I'd love to hear what you think! Please share your comments and pictures by email or on other social media like Instagram or Facebook.