Salads
Ensalada de Coditos
The Quirky Foodster Team
Ingredients
- 300 g (dry) Elbow macaroni
- 200 g (3/4 cup) Mayonnaise
- 2 medium Carrots, diced and cooked
- 2 medium Potatoes, diced and cooked
- 1 Green apple, diced
- 50 g (1/3 cup) Raisins
- to taste Salt and pepper
Method
- Cook macaroni in salted boiling water until al dente; drain and cool completely.
- Combine pasta with cooked carrots, potatoes, apple and raisins in a large bowl.
- Fold in mayonnaise until evenly coated, then season with salt and pepper.
- Chill at least 1 hour before serving to let flavors meld.
Introduction: This creamy elbow macaroni salad is a fixture of Dominican Sunday spreads and holiday buffets, usually served alongside sancocho or roast meats, blending Dominican produce with a mayonnaise-based dressing style adapted from mid-20th-century culinary exchange with the United States.
Cultural Background: This creamy elbow macaroni salad is a fixture of Dominican Sunday spreads and holiday buffets, usually served alongside sancocho or roast meats, blending Dominican produce with a mayonnaise-based dressing style adapted from mid-20th-century culinary exchange with the United States.
Tips: Cool the pasta fully before adding mayonnaise to prevent it from breaking. Adjust mayonnaise quantity to taste — some families prefer it looser or creamier.
Variations: Add diced ham or hard-boiled eggs for a heartier version. Swap raisins for diced pineapple for extra sweetness. Naturally vegetarian as written.
Storage: Refrigerate in an airtight container up to 3 days.
Reheating: Served cold; no reheating required.
Nutrition: Calories: 340 | Protein: 6g | Carbs: 44g | Fat: 16g
FAQs
Q: Can this be made ahead for a party?
A: Yes — it actually tastes better after chilling overnight, making it ideal for preparing a day in advance.
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