Ingredients: |
Ingredients: 1 16-ounce box of macaroni
3 medium-sized carrots, diced into very small pieces
2 celery ribs, look for one with leaves, mince the leaves and very finely dice the celery
1/2 of a large yellow onion, very finely diced
1/2 to 3/4 cup of seasoned rice wine vinegar
1/4 teaspoon of celery salt
1/2 teaspoon of celery seed
a few shakes of black pepper
1 teaspoon of dried dill
2 fire-roasted red peppers (from a jar) diced really small
1 tablespoon of white sugar
1 to 2 cups of Mayonnaise
1 teaspoon of buttermilk powder (optional)
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Directions: |
Directions:Boil your box of noodles according to package directions. Drain and rinse with cold water and then set aside. I cook the noodles to JUST al dente because they will sit in the dressing and soften more.
Finely and I mean VERY finely dice your carrot, onion and celery, add to a bowl. Mince the celery leaves and use them as well.
Season the veggies with the celery seed, celery salt, black pepper, dill and sugar. You can use LESS sugar if you want a less sweet dressing but I find this amount to be perfect.
Mix the veggies up with the seasonings and then add your vinegar. I give this a good mix and let this sit for a couple hours on the counter. You can even cover this and let this sit in the fridge overnight.
After the veggies have marinated, finely dice your red peppers and add them and their juice to the marinated veggies.
You can now perform the next step to your liking, but this is how I do this. I add about a cup of mayo to the veggies and give this all a good whisk to incorporate the mayo into the vinegar. You can also add your buttermilk powder oif using it. This is usually the texture of a creamy salad dressing at this point. Next, I add the noodles a little at a time and really toss them to coat them all. Let this hangout in the fridge for about an hour.
After an hour, I eyeball how much more mayonnaise to add to my macaroni salad, based off what has absorbed into the noodles, This seems to differ slightly every time I make this. Typically I need to add at least another cup of mayo and give this all a good mix and refrigerate at least an hour before serving, This can be made and sit overnight. IF you like your macaroni salad creamier you can add more mayo. If you like it less creamy, you do not even need to add the second cup.
Give a good stir before serving! |
This recipe for Creamy Macaroni Salad is from