BBQ Meatballs, Macaroni Salad and Potato Chips

Ingredients

• 1 lb elbow macaroni (About 4 cups dry)
• 1 tbsp salt (For boiling pasta water)
• 1.5 cup mayonnaise (Use full-fat for the best creamy texture)
• 3 stalks celery (Finely chopped)
• 1 medium red onion (Finely diced)
• 1 medium red bell pepper (Finely diced)
• 4 large hard-boiled eggs (Peeled and chopped)
• 3 tbsp white vinegar (Apple cider vinegar can also be used)
• 2 tbsp dijon mustard
• 1 tbsp granulated sugar (Balances the acidity)
• 0.5 tsp black pepper (Freshly ground is best)
• 0.5 tsp paprika (For garnish)

Instructions

1. 1

   Cook the Macaroni: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the elbow macaroni. Cook according to package directions until al dente, typically 8-10 minutes. Drain immediately in a colander and rinse thoroughly with cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy. Shake well to remove excess water.

2. 2

   Prepare the Dressing: While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, granulated sugar, 1 teaspoon of salt, and black pepper until the mixture is smooth and creamy.

3. 3

   Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, finely chopped celery, diced red onion, diced red bell pepper, and chopped hard-boiled eggs.

4. 4

   Mix and Chill: Pour the prepared dressing over the macaroni and vegetable mixture. Use a rubber spatula to gently fold everything together until all ingredients are evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For the best flavor, chill for 4 hours or overnight.

5. 5

   Serve: Just before serving, give the salad a final stir. If it seems a bit dry after chilling (the pasta will absorb some dressing), you can stir in an extra tablespoon of mayonnaise to restore creaminess. Garnish with a sprinkle of paprika and serve chilled.

Ingredients

• 500 g Potato (Use starchy potatoes like Russet or Idaho for best results)
• 2 cup Vegetable Oil (For deep frying)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Chaat Masala (Optional, for a tangy flavor)
• 4 cup Ice Water (For soaking the potato slices)

Instructions

1. 1

   Prepare the Potatoes

   • Wash, peel, and thinly slice the potatoes to about 1.5mm (1/16-inch) thickness. A mandoline slicer is highly recommended for uniform slices which ensures even cooking.
2. 2

   Wash and Soak the Slices

   • Immediately place the slices into a large bowl of cold water to prevent browning. Rinse them 2-3 times, changing the water each time, until the water runs clear. This removes excess starch.
   • Finally, soak the slices in a fresh bowl of ice water for at least 30 minutes. This step is key to making the chips extra crispy.
3. 3

   Dry the Potato Slices

   • Drain the soaked slices thoroughly. Spread them in a single layer on clean kitchen towels or paper towels.
   • Pat them completely dry. This step is crucial for crispy chips and to prevent hot oil from splattering.
4. 4

   Fry the Chips

   • Heat oil in a deep kadai or pan over medium-high heat to about 175°C (350°F). To test, drop a slice in; it should sizzle and rise to the surface.
   • Working in small batches, carefully add the dried potato slices to the oil. Do not overcrowd the pan.
   • Fry for 3-5 minutes, stirring gently, until they are light golden brown and crisp.
5. 5

   Drain and Season

   • Using a slotted spoon, remove the chips from the oil and let them drain on a wire rack or a plate lined with paper towels to remove excess oil.
   • While the chips are still hot, transfer them to a large bowl. Immediately sprinkle with salt, red chili powder, and chaat masala (if using).
   • Toss gently to coat evenly.
6. 6

   Cool and Serve

   • Let the chips cool for a few minutes; they will become even crispier as they cool.
   • Serve immediately for the best texture and flavor.