Grandma Linahan's Macaroni Salad
6 to 8 servings
1/3 cup minced green bell pepper
2/3 cup minced onion
1/3 cup minced celery
2 cups uncooked macaroni
1/2 cup mayonnaise
1/2 teaspoon powdered mustard or more to taste
1 tablespoon sugar
2 tablespoons distilled white vinegar
1/2 cup milk
3/4 teaspoon salt
1/2 teaspoon black pepper
Pinch of cayenne pepper
2 tablespoons butter, melted and still warm
1/4 cup thinly sliced scallions, for garnish
Prepare the green pepper, onion and celery while cooking the macaroni according to package directions.
Drain the macaroni but don't rinse. In a small bowl, blend the mayonnaise, mustard, sugar, vinegar, salt, black pepper and cayenne. Slowly blend in the milk.
Stir in the butter and toss the dressing with the still warm macaroni. Add the vegetables, toss thoroughly, correct the seasoning, cover and refrigerate for 3 hours or over night. Before serving, sprinkle with scallions.
Recipe Source: The Best of Food & Wine
1985 Collection
6 to 8 servings
1/3 cup minced green bell pepper
2/3 cup minced onion
1/3 cup minced celery
2 cups uncooked macaroni
1/2 cup mayonnaise
1/2 teaspoon powdered mustard or more to taste
1 tablespoon sugar
2 tablespoons distilled white vinegar
1/2 cup milk
3/4 teaspoon salt
1/2 teaspoon black pepper
Pinch of cayenne pepper
2 tablespoons butter, melted and still warm
1/4 cup thinly sliced scallions, for garnish
Prepare the green pepper, onion and celery while cooking the macaroni according to package directions.
Drain the macaroni but don't rinse. In a small bowl, blend the mayonnaise, mustard, sugar, vinegar, salt, black pepper and cayenne. Slowly blend in the milk.
Stir in the butter and toss the dressing with the still warm macaroni. Add the vegetables, toss thoroughly, correct the seasoning, cover and refrigerate for 3 hours or over night. Before serving, sprinkle with scallions.
Recipe Source: The Best of Food & Wine
1985 Collection