Hot Bacon Macaroni Salad Recipe
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
- 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
- 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. Yield: 6 servings.
Originally published as Hot Bacon Macaroni Salad in Country Extra July 2009, p51
Reviews for Hot Bacon Macaroni Salad(3)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jun. 25, 2013
This was pretty good, but we found out that white vinegar is not an equal substitute for apple cider vinegar.