*Marie's Creamy Macaroni Salad*
Serves 6 to 8 A combination of what I think are the best elements of any macaroni salad I have ever eaten. Simple and delicious. boiling water 1 chicken stock pot 1 pound of elbow macaroni 1 small green pepper, diced 1 small bag of radishes, trimmed and diced (about 1/2 cup) 1 small red onion, chopped 1 large carrot, peeled and chopped 2 stalks celery, trimmed and chopped For the Dressing: 2/3 cup mayonnaise 1/3 cup salad cream the juice of two lemons 1 tsp sugar 1 tsp salt 1 tsp freshly ground black pepper a small handful of chopped fresh flat leaf parsley Add the chicken stock pot to the boiling water. Add the macaroni and cook according to package directions until desired done-ness. Drain well. Rinse in cold water. Drain again and then tip into a bowl. Add all of the vegetables and stir together to combine. Whisk together all of the dressing ingredients. Taste and adjust seasoning as desired. Fold this dressing into the macaroni and vegetable mixture. Smooth over and cover. Chill for about 3 hours before serving. Stir again just before serving. If desired sprinkle with some more parsley. |