New Orleans Macaroni Salad
from the kitchen of Chef Paul Prudhomme
Makes 6 to 8 side dish servings
Great to serve on buffets or as a salad or as a side dish for sandwiches and entrees!
1 1/2 cups mayonnaise
3 tablespoons Chef Paul Prudhomme's Magic Pepper Sauce®
1 tablespoon sugar
1 1/2 teaspoons Chef Paul Prudhomme's Vegetable Magic ®or
Chef Paul Prudhomme's Meat Magi®
Chef Paul Prudhomme's Magic Seasoning Salt®
2 quarts water
3 cups 1-inch long shell macaroni (about 7 ounce)
1/2 cup, plus 2 tablespoons very finely chopped red onions
1/2 cup, plus 2 tablespoons very finely chopped green bell peppers
3 hard-boiled eggs, peeled and chopped
how to prepare
Combine the mayonnaise, Magic Pepper Sauce, sugar, and Magic Seasoning Blend in a large bowl and set aside.
Bring the water to a rapid boil over high heat in a 3-quart saucepan and add the macaroni. Stir well and cook, stirring occasionally, just until tender, about 10 minutes. Immediately drain the macaroni in a colander. Rinse first with hot water to wash off the starch, then rinse well with cold water to stop the cooking. Rinse until cool to the touch, and drain well.
Combine the cooled macaroni, the onions, peppers, and chopped eggs with the dressing in the bowl and mix thoroughly. Serve immediately, or refrigerate and serve well chilled.