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Guest
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My recipe for Macaroni Salad:
1 package of mini elbow macaroni- Cook for 6 to 7 minutes (not fully cooked) drain then run cool water over cooked macaroni - drain completely- transfer to a bowl and refrigerate for up to an hour.
In a bowl: Put 4 tablespoons of mayonaise into bowl (may need more later) Add 2 tablespoons of milk. Using a whisk, whisk mayonaise and milk to a creamy froth. Add additional tablespoons of milk - but do NOT allow mayonaise/milk mixture to become thin or runny and not too thick.
If too thin: add an additional tablespoon of mayonaise then whisk mixture.
If too thick: add a few drops of milk and whisk. Mayonaise/milk mixture Needs to be of medium consistancy
Take cooled macaroni out of refrigerator. First Step: add spices:
1/4 teaspoon of dry mustard
a dash of celery salt
2 spinkles of dill (can use fresh dill too)
salt & pepper to spice and add white pepper too 1/4 teaspoon
Dice one stalk of celery - Add to bowl of macaroni
Dice 1 large slice of red onion- Add to bowl of macaroni
Stir: macaroni with spices and diced celery and diced onion
Add mayonaise milk mixture to macaroni and cover and coat macaroni completely, Mix slowly and delibrately.
Note: make more mayonaise/milk mixture if need more to complete macaroni salad. Be careful to not allow to become soupy with too much mayonaise/milk mixture. (Note: I use mayonaise/milk mixture for potato salad too)
Sprinkle paprika over completed macaroni salad. Refrigerate for a minimal of 20 minutes before serving
1 package of mini elbow macaroni- Cook for 6 to 7 minutes (not fully cooked) drain then run cool water over cooked macaroni - drain completely- transfer to a bowl and refrigerate for up to an hour.
In a bowl: Put 4 tablespoons of mayonaise into bowl (may need more later) Add 2 tablespoons of milk. Using a whisk, whisk mayonaise and milk to a creamy froth. Add additional tablespoons of milk - but do NOT allow mayonaise/milk mixture to become thin or runny and not too thick.
If too thin: add an additional tablespoon of mayonaise then whisk mixture.
If too thick: add a few drops of milk and whisk. Mayonaise/milk mixture Needs to be of medium consistancy
Take cooled macaroni out of refrigerator. First Step: add spices:
1/4 teaspoon of dry mustard
a dash of celery salt
2 spinkles of dill (can use fresh dill too)
salt & pepper to spice and add white pepper too 1/4 teaspoon
Dice one stalk of celery - Add to bowl of macaroni
Dice 1 large slice of red onion- Add to bowl of macaroni
Stir: macaroni with spices and diced celery and diced onion
Add mayonaise milk mixture to macaroni and cover and coat macaroni completely, Mix slowly and delibrately.
Note: make more mayonaise/milk mixture if need more to complete macaroni salad. Be careful to not allow to become soupy with too much mayonaise/milk mixture. (Note: I use mayonaise/milk mixture for potato salad too)
Sprinkle paprika over completed macaroni salad. Refrigerate for a minimal of 20 minutes before serving