Monday, July 4, 2011

In the Kitchen with Jason: Creamy Macaroni Salad

Jess and I went to a "It is way too hot out to not be in a pool" party (can it be called a party with only 4 people?) at her parents' house just the other day, and we made this macaroni salad to take with us. Jess loved it, and her parents ate a bunch as well. I, on the other hand, could taste the egg in the sauce (or at least thought I could) and only had one spoonful. For those of you who don't know, eggs and I don't mix. We plan on making a couple of adjustments to this recipe so that it has a bit more crunch and a bit less egg in the future. Once we get it perfect, we will let you in on our new recipe.

But until then, here is the recipe we used. It can be found in Everyday Food Volume 84.

  • 1/2 lb elbow macaroni
  • 2 hard boiled egg whites, chopped
  • 1 hard boiled egg yolk
  • 1 cup low-fat plain yogurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp lemon juice
  • 4 radishes, quartered and sliced
  • 2 celery stalks, sliced
  • Cook macaroni according to packaging.
  • Mash egg yolk with a fork.
  • Add to egg yolk the yogurt, mayonnaise, and lemon juice.
  • Mix well, until creamy, which will never happen so until it is as creamy as you can get it.
  • Mix all everything in a bowl.
  • Chill before serving.
-Chef Jason

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