You can always add more if you think the salad needs it, once it's is all mixed up.
The dressing may seem too thin when you first pour it in, but it'll thicken as it chills, so don't skip that step! I also start with just three-fourths of the dressing. It adds an extra hint of sweetness to the salad and a kick of heat. No gloopy salad dressings here!Īny kind you want, really, but I like using a sweet and spicy pickle. Then there's splashes of vinegar and pickle juice for an acidic bite and finally some milk to thin it out so it's pourable. Good macaroni salad is highly dependent on the dressing and this one is so good! It has mayonnaise for creaminess, sugar for just a touch of sweetness, salt, and pepper. What is the dressing for macaroni salad made of? Now summer isn't complete without it! I like serving it with grilling recipes like barbecue chicken or burgers at cookouts. I usually stray away from calling any of my recipes "the best ever," but not this one. Easy, right? Wrong! Trust me when I say I kissed quite a few frogs (er, pasta salad recipes) before finding this prince. “No one is going to eat that.I love macaroni salad, but I'm very picky about it! I want macaroni salad that's creamy but light, flavorful but not vinegary, and filled with crispy, crunchy, zingy bits for taste and texture. “The garbage can” my husband and I replied in unison. “Hey, what container should I put the salad in?” one of my boys asked.
It’s heavy.Īfter dinner that evening, as we cleaned the kitchen. However, it doesn’t conform to more modern ways of vegetable prep. It’s somewhat palatable and you even understand what the recipe originator was trying to do. The side of your mouth tilts up as your brain processes, but only one side. Your chews emulate the stomping of feet and the flavors swirl like a do-si-do. Green pepper’s astringency strips the top layer of frosting from your tongue allowing the flavors of onion and vinegar to penetrate. The carrot is less sweet than the dressing and provides a pleasing crunch. In a medium bowl, whisk together the Miracle Whip, relish, mustard, sugar, vinegar, salt, pepper, and celery seed. Add macaroni, and cook for 8 to 10 minutes, until tender. “At least I cooked the noodles well” you think as you bite down into a perfectly cooked macaroni. Bring a pot of lightly salted water to a boil. The cloying sweetness invades your mouth and coats your tongue. It is in that moment that you wish you had a dog. Nana is getting great footage.įinally, it’s your turn. Neither of your sons attempts to hide their reactions. You manage a picture of his grimace as the first bite touches his tongue. She has fewer preconceived notions about what pasta salad should be than anyone else. (I did not include the family pictures in this post, but I did send them to my mother) Even if someone spits it out, everyone needs to try it because Nana really wants pictures.” Nana says she’d like me to take a picture of everyone as they try it.
“Oh, I remember that salad,” she might say, “I’ll be interested to hear what you think of it.” You may even call your mom for reassurance before dinner is actually served. “Everyone likes pasta salad.” you reassure yourself as you set the dish on the table. “This is a lot of vegetables,” you reason as you chop. “It can’t be that bad,” you say to yourself as you whisk together the dressing. It is tempered a little with the addition of onion and vinegar, but not much. In previous posts about gelatin, we have discussed how my gelled dessert experience was nearly ruined by old ladies who sadistically topped fruity desserts with a thick, creamy layer of…mayonnaise.Ĭarrot and Macaroni salad has a similar creamy surprise, except in this case, you expect the creaminess to be mayonnaise and instead it is mayonnaise combined with an entire can of sweetened condensed milk and a 1/4 cup of sugar. Why do I bother explaining this when people are simply looking for a recipe? It’s because Carrot and Macaroni Salad defies expectations. Frequently, it’s not even our expectations that matter, but it’s the expectations others have of us. When we feel delighted it’s because something met or exceeded our expectations and disappointment is caused by our expectations not being met. We all have them, even when we think we don’t. Looking into the noodley-creaminess with flecks of bright orange, you expect to be somewhat underwhelmed, but comforted by the flavors. You would expect to find it or a variation thereof on dinner tables across the Midwest, or on buffets at Church suppers, or as the dish someone brings to your house after you have suffered a loss.
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