I am a big fan of macaroni salad. My husband is not. So this recipe was a risk in my house.
I loved the combination of the celery, scallions and radishes. It gave the salad a lovely crunchy element.
Mixing the mayonnaise with the vinegar and mustard gave the binding sauce a more developed flavor than just mayonnaise. You got a little tang from the vinegar. And the lovely mustard flavor!
The seasoning was perfect. At first, I really thought there was too much salt. When I tasted the salad right after blending, the salt came through very strong.
After a few hours in the refrigerator, it didn’t taste salty at all. The ingredients needed time to blend. So don’t freak out right after you make it!
My husband absolutely loved this dish! Despite not liking macaroni salad, you couldn’t get enough!
BEST EVER MACARONI SALAD
4 Cups Cooked Elbow Macaroni
1 1/2 Cups Sliced Celery
1/2 Cup Sliced Scallions
6 Radishes, Sliced
2 Tablespoons Snipped Parsley
1 Cup Mayonnaise
2 Tablespoons Vinegar
2 Teaspoons Prepared Mustard
1/2 Teaspoon Celery Seed
2 Teaspoons Salt
1/8 Teaspoon Pepper
Shredded Lettuce
Combine all ingredients, except lettuce, and refrigerate. Serve on shredded lettuce.
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