Kim's Macaroni Salad

Kim's Macaroni Salad
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    6 People
  • VIEWS
    709

Elevate your summer gatherings with this vibrant and zesty macaroni salad. A Korean-inspired twist on a classic, this dish features the subtle heat of jalapeño, the fresh bite of green onions, and a distinctive touch of white pepper for a truly unforgettable flavor experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    31 g
  • Cholesterol
    10 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    3 g
  • Sodium
    478 mg
  • Sugar
    2 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 8 mins Bring a large pot of lightly salted water to a rolling boil. Add the macaroni and cook according to package directions, typically around 8 minutes, until al dente. (8 minutes)

Image Step 02
02 Step

Recipe View 2 mins Drain the macaroni thoroughly and immediately rinse under cold running water to stop the cooking process. This ensures a perfectly textured salad. (2 minutes)

Image Step 03
03 Step

Recipe View 3 mins In a large bowl, whisk together the mayonnaise, cider vinegar, sugar, kosher salt, and white pepper until smooth and well combined. (3 minutes)

Image Step 04
04 Step

Recipe View 2 mins Gently fold in the sliced green onions and finely chopped jalapeño peppers into the mayonnaise mixture, ensuring even distribution. (2 minutes)

Image Step 05
05 Step

Recipe View 5 mins Add the cooled macaroni to the bowl and stir gently until all the macaroni is evenly coated with the dressing. (5 minutes)

Image Step 06
06 Step

Recipe View 30 mins Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. (30 minutes)

For a creamier salad, use full-fat mayonnaise.
Adjust the amount of jalapeño to your desired level of spiciness. Removing the seeds and membranes will reduce the heat.
Feel free to add other vegetables such as diced red bell pepper or celery for added crunch and flavor.
This salad is best served cold. It can be made a day ahead of time, allowing the flavors to fully develop.

Mauricio Herzog

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 236 Ratings)
Total Reviews: (3)
  • Emmet Shields

    This recipe is fantastic! The white pepper really makes a difference. I will definitely be making this again.

  • Ron Hessel

    So easy to make and a huge hit at our BBQ! Everyone loved the unique flavor.

  • Isaias Erdman

    I was a little hesitant about the jalapeños, but they added a wonderful kick! I used only one jalapeño and it was perfect for my taste.

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