DescriptionA protein packed upgrade to your traditional macaroni salad. Succulent shrimp, soft elbow noodles and creamy potatoes all wrapped into one delicious salad.
- 1 cup mayonnaise
- 1 ½ Tbsp horseradish
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- Pinch of cayenne pepper
- 1 large russet potato
- 1 ½ cups dry elbow macaroni
- 4 eggs
- 1 medium carrot, shredded
- ½ pound Aqua Star 61/70 ct/lb Cooked Shrimp (peeled, tails removed), thawed according to package directions
InstructionsTo make the dressing, in a medium bowl, mix together the mayonnaise, horseradish, lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, and cayenne pepper. Refrigerate until ready to use.
Bring a medium pot of water to a boil and cook potato until tender, 30—40 minutes. Drain and let cool until easy to handle, peel potato and chop into ½ inch pieces.
Bring another medium pot of salted water to a boil and cook macaroni according to package directions, until slightly al dente. Drain, rinse with cold water and set aside.
Place eggs in a medium pot of cold water and bring to a boil. Cover with lid, turn off heat and let sit 12—14 minutes. Remove eggs and submerge in a bowl of cold water until cool. Peel eggs and chop into small pieces.
In a medium bowl, combine the macaroni, potatoes, eggs, carrot, shrimp, and dressing. Season to taste with salt and pepper and serve.