Tuesday, June 7, 2016

Macaroni Salad

I don't know what came over me, but the week before Memorial Day I started craving macaroni salad. It was nuts because while I like it, it's one of those mayo dressed salads that started bothering my stomach when I was in my 30's.
I mentioned to SP that I was craving macaroni salad and he started laughing because he'd been thinking about it, too. So we decided to make macaroni salad for the Memorial Day cookout. We had not yet made macaroni salad together so we had to figure out what we wanted in our version.
There are a lot of versions of macaroni salad. My grandma and mom always made it with chopped celery, chopped hard boiled egg, tiny bits of American cheese, sliced green olives, and the dressing was simply Hellmann's. SP thought that version sounded unappetizing.
So I consulted the internet. Where I was quickly overwhelmed. Possible ingredients included relish/chopped pickle, peas, bacon, avocado, egg, cheese, celery, onion, red pepper, roasted red pepper, green olives, black olives, green onions, carrots, shrimp, ham.

Dressing ingredients were various combinations of some/all of the following: mayo, sour cream, Dijon mustard, dry mustard, pickle juice, cider vinegar, red wine vinegar, sugar, milk, yogurt, and I can't even remember what else.

So. Many. Options.
Our version, which we are quite happy with and which was a hit at the cookout, was celery, cheese, and pimiento with a mayo-sour cream-mustard-vinegar dressing. My mom and grandma always made macaroni salad and potato salad dressed with Hellmann's and only Hellmann's. It seems like dressing where the mayo is combined with other ingredients don't set my stomach off the way mayo-only versions do. This version did not bother me, not even on day #5 of eating it.

We'll definitely make this again, maybe even adding some chopped egg next time. And some day I'll convince him that sliced green olives are delicious in macaroni salad.

Macaroni Salad

1 lb elbow macaroni, cooked and cooled
2-3 stalks celery, finely chopped
1 4 oz jar pimiento, drained and roughly chopped
8 oz extra sharp cheddar cheese, cut into small cubes

Dressing:
1.5 c. mayonnaise (Hellmann's)
2 Tbsp mustard
1/4 c. sour cream
2 Tbsp apple cider vinegar
2 Tbsp sugar
salt & pepper to taste

Whisk together dressing ingredients. Add dressing to bowl with macaroni, celery, pimiento, and cheese. Mix together. Add salt & pepper to taste.

Dressing source.

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