[Editor’s note: Food Made Fresh will return to its regular spot in the Wednesday Avalanche-Journal this week.
It’s not too late for a backyard barbecue to celebrate the change of seasons. Good side dishes make it that much better.
When I was young and moving around as a military spouse, from Air Force base to Air Force base, experiencing different cuisines, and recipes from other families, was part of the fun.
I loved the camaraderie between families, and how we shared what we had, especially near payday.
Maybe some of us had meat in the freezer we found a good sale on at the commissary. And others would have all the ingredients for a beautiful dessert. And side dishes were always welcomed at a neighborhood block party in base housing.
Each household had their way of making certain dishes, maybe old family recipes, or the latest craze everyone was talking about.
I was crazy for the way my friend at Shephard AFB made potato salad. And she was a Texas girl from San Antonio, so I’m surprised I didn’t grow up with this method.
My friend would boil several eggs and remove the yolks once they were done. Then she mashed them and worked them into the mayonnaise and mustard mixture.
I’ve used this technique over the years and my family loves it. I also like using this idea in macaroni or pasta salad. The cooked yolks give the dressing a rich taste and a velvety texture.
Try this on for yourself next time you whip up a good side dish for a barbecue meal, or to serve with a Sunday fried chicken dinner.
Enjoy food made fresh!
Pasta Salad with a Twist
8 ounces dry macaroni, or other pasta
3 eggs, boiled and peeled
1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
1/4 cup diced purple onion
3 tablespoons diced dill pickles
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seeds
Prepare pasta per package instructions. Drain and set aside.
Cut boiled eggs in half and remove yolks. Dice the egg whites and set aside.
In a medium mixing bowl, smash the egg yolks with the tines of a fork until smooth and creamy. Add mayonnaise and mustard and whisk well to combine and smooth any remaining lumps of egg. Tip: Add a spoonful of pickle juice to the mixture if needed to help thin out the yolks.
Stir in diced egg whites, onions, pickles, salt, pepper, and celery seeds.
Fold cooked pasta into the mayonnaise mixture and stir to fully coat. Serve at room temperature, or chilled. Makes 4 to 6 servings.
ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”
