This post is sponsored by Hebrew National.
“Summer Summer Summertime
Time to sit back and unwind”
~ DJ Jazzy Jeff & The Fresh Prince ~ Summertime
Can you believe we are halfway through the summer already? Where does the time go? One minute we are looking forward to the cookouts for Memorial Day and 4th of July and now I am in the midst of planning Labor Day cookouts and tailgate bites. Thankfully, this summer I am prepared for outdoor entertaining with Hebrew National….
When I first moved to Manayunk, I remember seeing “Amish Macaroni Salad” in the deli cases and, while I wasn’t sure WHAT it was, I took a chance and I haven’t looked back since. Every week, the deli crew knows that in addition to getting the Sous Pug his deli turkey, I probably will order some of the Amish Macaroni Salad to go with a rotisserie chicken or sandwiches. Kinda predictable, huh?
Over the weekend, to go with the Bourbon Molasses Mustard Baked Chicken, I decided to finally make my own version of the Pennsylvania classic and, can you keep a secret, it’s so much better than the deli standard. I don’t know if it was the dressing, the veggies or what, but I can see this being a staple recipe that will be made throughout the spring and summer. I found a number of Amish Macaroni Salad recipes on the internet but decided to play with one from All Recipes and add my own stiletto spin to it.
One thing I changed was using my new favorite Honey Apple Cider Vinegar in place of the white vinegar – such a great flavor (and if you haven’t gotten it from Crate & Barrel – what are you waiting for?). I went with a tried and true for the relish – Wickles (I blame Susan from Sticky Gooey Creamy Chewy for recommending them for her Wicked Spicy Tarter Sauce eons ago). Also, with pasta and potato salads, I find that if you use all of the dressing the recipe calls for – it’s one big mayo mess. I tend to add dressing as I go until I get the consistency that I want.
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