Summer Means Barbecue and Salad Season
Stephanie Lyon
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Barbecue season is almost here again and in some parts of the country it already has arrived. Barbeque season is the perfect time for all our favorite salads, grilled meats, and cool iced drinks. One of my favorite salads is macaroni salad. My macaroni salad is a little different than most because I 
like lots of things in it.
Crowd Pleasing Macaroni Salad
I start with 1 pound of elbows cooked with 5 eggs. Be careful not to overcook the pasta. After draining the elbows add a light coating of Italian dressing. I add 2 cans of drained tuna, 1 chopped onion, about 1 cup of raw broccoli florets, 2 chopped tomatoes, and a can of chopped or sliced black olives. I mash the eggs as you would for egg salad and mix them in with your favorite mayonnaise to create the right consistency. I also add garlic and onion powder. Once the salad has chilled in the refrigerator it may be necessary to add more mayo. This hearty macaroni salad is almost a meal unto itself.
Potato Salad Extraordinaire
Potato salad I also make a little differently than most people. I don't peel the potatoes, I just scrub them well. I cut them in half and boil them in salted water (with enough salt to give the potatoes a slightly salty flavor). I usually use about 5 pounds of potatoes for a potato salad and red potatoes make a very tasty salad. I also boil 10-12 large eggs in with the potatoes. Cook the potatoes until they are almost done, but retain some firmness, around 1/2 hour.
Cool the potatoes and soak the eggs in cold water. When you can handle the potatoes cut them into bite sized chunks and peel and chunk the eggs as well. I also use 1 medium onion and a couple of stalks of celery in the salad as well. Either you can chop them, or, if you don't like crispy chunks in your potato salad, you can grate them, that way you still get the flavor. I like to add a chopped cucumber which adds a nice fresh flavor. Again add your favorite mayonnaise to your desired consistency. I add garlic and onion powder as well as chives. Green olives can also be an extraordinary addition to this salad.
Dessert Salad
Crowd Pleasing Macaroni Salad
I start with 1 pound of elbows cooked with 5 eggs. Be careful not to overcook the pasta. After draining the elbows add a light coating of Italian dressing. I add 2 cans of drained tuna, 1 chopped onion, about 1 cup of raw broccoli florets, 2 chopped tomatoes, and a can of chopped or sliced black olives. I mash the eggs as you would for egg salad and mix them in with your favorite mayonnaise to create the right consistency. I also add garlic and onion powder. Once the salad has chilled in the refrigerator it may be necessary to add more mayo. This hearty macaroni salad is almost a meal unto itself.
Potato Salad Extraordinaire
Potato salad I also make a little differently than most people. I don't peel the potatoes, I just scrub them well. I cut them in half and boil them in salted water (with enough salt to give the potatoes a slightly salty flavor). I usually use about 5 pounds of potatoes for a potato salad and red potatoes make a very tasty salad. I also boil 10-12 large eggs in with the potatoes. Cook the potatoes until they are almost done, but retain some firmness, around 1/2 hour.
Cool the potatoes and soak the eggs in cold water. When you can handle the potatoes cut them into bite sized chunks and peel and chunk the eggs as well. I also use 1 medium onion and a couple of stalks of celery in the salad as well. Either you can chop them, or, if you don't like crispy chunks in your potato salad, you can grate them, that way you still get the flavor. I like to add a chopped cucumber which adds a nice fresh flavor. Again add your favorite mayonnaise to your desired consistency. I add garlic and onion powder as well as chives. Green olives can also be an extraordinary addition to this salad.
Dessert Salad