Best 4 Jans Macaroni Salad Recipes

Welcome to the ultimate guide to preparing the most tantalizing and delectable jans macaroni salad! This classic dish, adored by many, combines the perfect blend of flavors and textures to create a culinary masterpiece. As you journey through this article, we'll explore the culinary secrets behind crafting the perfect jans macaroni salad, offering insights on ingredient selection, preparation techniques, and creative variations to suit your unique taste preferences. Get ready to embark on a delightful adventure as we unlock the secrets to making a jans macaroni salad that will leave your taste buds dancing with joy!

Let's cook with our recipes!

CHEF JOHN'S CLASSIC MACARONI SALAD

Chef John's Classic Macaroni Salad image

Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.

Provided by Chef John

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 4h33m

Yield 12

Number Of Ingredients 16

Ingredients

1 cup mayonnaise
¼ cup white vinegar
2 tablespoons Dijon mustard
2 teaspoons kosher salt, or more to taste
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
1 tablespoon white sugar, or more to taste
1 cup finely diced celery
¾ cup diced red bell pepper
½ cup grated carrot
½ cup chopped green onions, white and light parts
¼ cup diced jalapeno pepper
¼ cup diced poblano pepper
1 (16 ounce) package uncooked elbow macaroni
1 tablespoon mayonnaise
1 tablespoon water

Steps:

Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

Nutrition Facts : Calories 294.5 calories, Carbohydrate 32 g, Cholesterol 7.4 mg, Fat 16.1 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.4 g, Sodium 508.1 mg, Sugar 3.2 g

JAN'S MACARONI SALAD

Jan's Macaroni Salad image

Recipe from Tyndall, SD, Good Samaritan cookbook. Great salad for potlucks. Prep time doesn't include chilling time.

Provided by sklhczech

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces shell macaroni, cooked, drained and cooled
1 (4 ounce) can shrimp, drained
1 onion, chopped
2 celery ribs, chopped fine
2 dill pickles, chopped
2 eggs, boiled and chopped
1 cup mayonnaise
1 cup dorothy lynch salad dressing

Steps:

Cook macaroni according to package directions, drain and cool.
Drain shrimp, chop onion, celery, pickles and boiled eggs; add to macaroni.
Mix mayonnaise and Dorothy Lynch dressing. Add to macaroni mixture. Stir well and chill in refrigerator at least 4 hours.

MACARONI SALAD WITH LEMON AND HERBS

Macaroni Salad With Lemon and Herbs image

Consider this a macaroni salad for the 21st century: Like the original, it's a welcome accompaniment to picnic fare and pairs with virtually anything off the grill. But this version also happens to be bright, acidic and herbaceous. The traditional elements have been preserved - elbow macaroni, mayonnaise and a pinch of sugar are mandatory - but they've been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen.

Provided by Alexa Weibel

Categories pastas, salads and dressings, appetizer, side dish

Time 25m

Yield 10 cups

Number Of Ingredients 13

Ingredients

Kosher salt and freshly ground pepper
2/3 cup minced bread-and-butter pickles
2 large stalks celery, peeled and finely chopped
4 scallions, trimmed and thinly sliced, plus more for garnish
1/2 cup mayonnaise
1/2 cup buttermilk (see Tip)
1/3 cup finely chopped fresh Italian parsley, plus more for garnish
1/4 cup chopped fresh dill, plus small sprigs for garnish
1/4 cup drained jarred capers, chopped, plus 3 tablespoons caper brine
4 teaspoons Dijon mustard
1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
1 teaspoon granulated sugar
16 ounces elbow macaroni

Steps:

Bring a large pot of salted water to a boil over high.
While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.
Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.

JUDY'S MACARONI SALAD

Judy's Macaroni Salad image

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. -Elizabeth Kirchgatter, Maysville, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

2-1/2 cups uncooked elbow macaroni
1-1/2 cups mayonnaise
1/4 cup sweet pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 hard-boiled large eggs, chopped
6 sweet pickles, chopped

Steps:

Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

Nutrition Facts : Calories 347 calories, Fat 28g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful cheese, and a good-quality mayonnaise will make all the difference in your macaroni salad.
Cook the macaroni al-dente: This will prevent it from becoming mushy when you mix it with the other ingredients.
Chill the macaroni salad before serving: This will help the flavors to meld and will make the salad more refreshing.
Experiment with different ingredients: There are endless possibilities when it comes to macaroni salad. Try adding different vegetables, cheeses, meats, or dressings to find your perfect combination.

Conclusion:

Macaroni salad is a versatile and delicious dish that is perfect for any occasion. Whether you are having a picnic, a potluck, or a backyard barbecue, macaroni salad is sure to be a hit. With so many variations to choose from, there is a macaroni salad recipe for everyone. So next time you are looking for a side dish that is easy to make and always a crowd-pleaser, give macaroni salad a try.