Start your picnic right with this delicious macaroni salad. It's loaded with diced veggies and bacon, and coated with a zesty dressing similar to one you'd use for German potato salad. —Kay Bell, Palestine, Texas
Hot Bacon Macaroni Salad
Hot Bacon Macaroni Salad
Prep Time
10 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 1 package (7 ounces) elbow macaroni
- 1/4 pound sliced bacon, diced
- 1/2 pound sliced fresh mushrooms
- 1/3 to 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup cider vinegar
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced radishes
- 2 tablespoons minced fresh parsley
Directions
- Cook macaroni according to package directions.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. In the same skillet, saute mushrooms in drippings until tender; remove with a slotted spoon. Add the sugar, flour, salt and pepper to the skillet; gradually stir in vinegar until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
- Drain macaroni. In a large bowl, combine the macaroni, onion and celery. Drizzle with vinegar mixture. Add mushrooms and bacon; toss to coat. Garnish with radishes and parsley.
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