We’re going to avoid all of these pitfalls and create a macaroni salad we can be showcase with pride! If you are going to have leftovers the next day I recommend adding a little more of the mayo sauce before serving. Keep in mind, the word salad comes from the Latin base word sal which means “salt.” So don’t be afraid to be generous with the shaker.Īnother item to consider is that while macaroni salad tastes best a couple of hours later after the flavors have had time to meld, it doesn’t make the ideal leftover food the next day because those noodles are thirsty and they’ll continue to soak up liquid, leaving you with a dry salad. Carbs – potatoes, pasta, legumes, etc – soak up salt like nothing else. 3) The noodles are too mushy (keep them al dente so they have a good, chewy texture). Flavor and color are needed to keep things interesting. Macaroni salads tend to be the victims of four cardinal sins: 1) Not enough mayo and too darn dry (you can’t be chintzy and expect good results), 2) Not enough flavor (it may be called “macaroni” salad, but that doesn’t mean it’s only about the macaroni). Just go to any potluck and sample a dozen different macaroni salads, each a “secret family recipe passed down from Aunt or Granny ”, and you’ll know exactly what I mean. I know I don’t have to tell you this one simple truth, that not all macaroni salads are created equal. Deliciously creamy, moist, packed with flavor, the right balance of ingredients, the perfect texture, and visually beautiful, this macaroni salad recipe is simply the best! Your search for the BEST macaroni salad ends here! This recipe ensures that you’ll avoid all the common pitfalls of a mediocre macaroni salad.
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