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Salad/Dressing: Dunkley's Famous Potato Salad

Source of Recipe

Craig Dunkley


List of Ingredients

16 ounces macaroni uncooked
1 cup celery, diced
1 cup red onion, diced
1 cup yellow onion, diced
1 cup medium cheddar, diced
1 cup Swiss cheese, diced
1/2 cup parmesan, grated
1 cup dill pickles, diced
1 cup salami, diced
6 ounces large black olives, diced
1 tbl. Lowry's garlic salt -- (1 to 2)
1 tbl. fresh minced garlic -- (1 to 2)
1/2 teaspoon ground white pepper
1 tsp. ground black pepper -- (1 to 2)
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
3 ounces diced pimento, rinse and drain
1 cup mayonnaise -- (1 to 1 1/2)


Recipe

Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly. Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).

Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.