Easy Southern Macaroni Salad – Creamy, Tangy, and Delicious!

Okay, folks. Listen. This is like my favorite time, right? It's summer time. You know, I love coming from the spring to the summer. Why? Because we get to make dishes like this. Today, I'm going to show you how to make this. Listen, I'm not going to try to sell this. It's nothing like uh like way over the top, but it is though. This right here get you in the game. I take this, which is going to be a southern style macaroni salad, and I take potato salad, and I watch everybody just fight over it. So, let's get it, folks. Now, I'm going to pan over these ingredients so you guys can see. It's not a whole lot to it. Only thing we got to do is really get our pasta. Right. I got the ingredients for you to make this southern style pasta. You know what I mean? This is going to be fire. And don't forget the full ingredient list is on my website. That's smoking and grillingwithab.com. And that's witab.com. Now, I want to I want you guys to pay attention to this right here. You have options, right? This says salad macaroni, but look at the look at the size and the cut on it. Right? And then, you know, of course, we got regular elbow macaroni. Listen, you do have a choice of which one you going to use, but today I'm going to be using that one right there. So, let's go ahead and get it started. All right. So, listen. We going to do something a little bit more, you know, a little different. A lot of times when I'm making pastas, you know what I mean? I always do it al dente, but we going to cook these and let these be, you know, fully cooked, right? So, again, I'm using the macaroni salad. We go ahead and add this. And what you saw me putting in was really uh that was just salt. I add that to my water. All right. So, once your pasta is ready per the instructions on your box, right? What we going to do is now that I got it in there, I'm going to shock it with some cold water cuz I want to stop that, you know, process, that cooking process, right? So, we'll do this. We'll let it cool. Let it dry. And then we going to toss it with just a little bit of that extra virgin olive oil. Okay. So, what I'm getting ready to do now is we want to cut our, you know, our celery down. Right now, this right here is key. For those of you guys that have potato salad, you know what I mean? And, uh, macaroni salad. And you guys think about the crunch. To me, that's what makes it, right? So, I don't like to get no big pieces, right? So, I just run my sharp part of my knife right down like one side of it, right? And then what I do is I divide each stalk into threes, you know? Now, I only if when you guys go to my website and you're looking at the recipe, it's going to say two stalks. A reason I got three right here, you know what I mean? Uh I like to have a little bit of celery, right? So, I'm going to just leave it like this. Then, I want you to pay attention. Remember, it's about the texture. We still want to have some of that crunch, right? But we don't want a whole lot. So, I'mma go ahead and cut it down like like that. Then I look at it. You see that right there? That's all I need. That's the size. So, we'll just go ahead and replicate that and just keep going. You only need about one cup. That'll probably do right for everybody. Okay. So, now we going to do the exact same thing, you know, with our onion, right? We going to cut this down, you know, and then dice it, right? So what I do is I just cut them down this way. You guys cut them down any kind of way you would like. You know what I mean? You can run it. Sometime I run it down like this. Just go halfway, right? You want to make each layer not as thick. And then we just cut this down cuz the objective is to get some red onion but not to have all of those big chunks. You know, we want it to be diced, right? You see the way it's shredding like that? That's good. Now, you don't need no whole lot of onion. Okay. Okay. So, look, we got our celery. We got our onions done. Only thing we got to do now is really just get our uh we got to do our eggs. But, I want to show you guys a little bit of a pro tip. You know what I mean? Now, this is extra virgin olive oil made by Branch and Vine. This is garlic flavor, right? So, I'm going to put just a little bit over here like this. I normally don't do this. I tell everybody, don't put butter or nothing like that, especially when you're making pastas that have cheese sauces, right? But here, we just want to go ahead and just coat these just like you see what I'm doing. It doesn't take a whole lot. And I did over what I need because I rather have more pasta than not enough. Right? So you want to get that balance, right? So we got this here. Now I'm going to come over here and then this is the bowl we going to make the whole salad in and display it in. Right? So now I'm just going to add a little bit of this here like this. About one cup of what it should have been in. Right? So that's good right there. We'll leave that there. All right. So now what we want to do is we just want to take our eggs, right? And we'll, you know, just peel them. I'm actually going to move this process over there, too. I like to run water over them. It make it easier when I peel. Right. So, let me go ahead and do that. All you want to do is peel these. And then when I'm done with that, let I'll show you cuz what we're going to do is separate the yolk, you know, from the white. Okay? So, this is how we going to go ahead and do this. Right? So, I'm going to take this and I'm going to cut this down. Right? When I cut it, you see how my yolk does? I just drop it in here. Right? And I'm going to keep the white part cuz the white part going to go inside. Right? So now I'm going to bring this over here just so you guys can see how I have that. And what I'm going to do is I'm going to cut this down. I'm going to do it like my grandmama did. This is not the right way to do it, folks. You know, you want to be safe. But this is the way I was raised. I'm not saying just cuz I did that. It just just I'm so familiar with this. I know the pressure to go ahead and, you know, use. So I just cut them down like this. If you guys got a faster way, do it that way. But you just want to go ahead and put your egg whites in here just like this. Right. So I'm going to put everything on the side. it look visually good. And then uh we going to mix it all up. But right now, I just want to show you exactly what I do. Okay. So, you see how I got it, right? I put the egg whites right there. Now, I'm getting ready to come with my celery. Now, I'm going to put it over here off to the side just so you guys can see it. You guys eventually it's going to get all mixed up in here with it anyway. Right. So, I just put it over here just like you guys see. And then I'm going to come with this onion. As you can see, I like that onion, right? So, we'll get that red onion over here. All right. So, look, you see how I have that? Look, I'mma set this off to the side now. And what I'm going to do is everything else that you had that come from the recipe, which is on my website, folks. I got to say it again. That's smoking and grillingwithab.com, and that's wittab.com. All of this goes back, you know, excuse me, goes inside, right? So, I'm going to go ahead and just start here. in no order. Just remember it all goes in. Then we come with our mayo, vinegar, paprika, dijon mustard, dijon. Give it a nice taste, folks. You guys got to start keeping that Dijon at the house, right? And then a little bit of this milk. We can just add that all. Right. So, let me get it all there. Now, we go ahead and just get our whisk and then we break up them yolks. And you see that right there. Look, this right here is what's going to tie it all together. Now, I want to make sure I get it all broken down, you know, like this. So, give me a minute. Let's just go ahead and keep incorporating everything, getting those yolks, you know, broken down. Okay. Hey, so look. I got two seasonings right here, right? You know, I got my a seasoning. This right here is doing extremely well. You guys might probably already have that. You know what? That's probably the wrong thing to say cuz you probably got both of these anyway. It depends on the profile that you want to get, right? But today, I'm going with the Creole kick. All right. So, I'm going to take the Creole kick and I'm just going to add a little bit of this to it so we can get a little bit of that hint. All right. So, now that we got our dressing ready, we tasted it. We added a pinch of salt if you guys think it needed it. I did add a pinch of salt to that. That just made that creole kick pop. This right here is fire. Now, we take this and we incorporate it, you know, with our dressing, right? So, let me get it so you guys can see it. I'm just going to pour it in just like this. And I'm not going to put all of it in. I'm going just leave it just like this for now. Right. We'll put this back there. And what I'm going to do is I'm going to start to mix this up. All right. So, now we just go ahead and fold. Right. Oo, look at that. Look at that color. Now, we say southern, you always tend to have something just because of the southern seasonings, you know, creole, cajun, anything that's southern like that. You get that color. I don't know. I'm going to quit talking so you guys can just hear it. Listen to that. We making macaroni salad, folks. All right. So, listen. I just took a couple of pictures of it, but if you look at it right here, and I hopefully you guys were able to hear it like this is really a macaroni. I'm Let me Let me rephrase that. This is really a southern macaroli salad right here. Right. So, I'm going to take some of this. You know what I mean? And uh put some in here just like you guys see. Oh, man. All right. So, there it is. You guys can come in here and take a look at it. I like these little wooden bowls. I think I'm going to leave a link so you guys can pick yourselves up some. You know what I mean? Maybe if I can find a link, I will put it out there, though. Now, look. This right here. I dusted it with a little bit of that uh paprika on the top. That's smoked paprika, by the way. Right. So, we'll just take this. I've already tasted, so I get to go in again. Cheers, y'all. Boy, you know what I'm thinking right now? Like, where's the ribs? You know what I mean? Where's the macaroni and cheese, you know, to go along with the macaroni salad, you know? I mean, barbecue baked beans. Now, earlier I had said, listen, that onion and that celery, you ask me, that's like the one of the key ingredients that's in here, you know what I mean? Just to get that crunch, it's about that texture, folks. You know what I mean? And then once you get that dressing just right, you guys let me know what would you guys do after you make it. What would you add to it? Let me know down in the comment section below cuz I'm interested in that. You know what I mean? Uh, I know somebody going to say this one, so I'm going to take this away from y'all. We can always add some bacon, Now, if you're new to this channel, let me just take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And you know how I do. I'm out. Peace.