Macaroni salad
Delicious, creamy macaroni salad with a medley of fresh vegetables and a tangy dressing. Perfect blend of flavors in every bite. Ideal for picnics and BBQs.
Ingredients:
- Kosher salt
- 450g elbow macaroni
- 3 tablespoons apple cider vinegar
- 2 1/4 cups mayonnaise
- 1/4 cup whole milk, plus more if needed
- 2 tablespoons granulated sugar
- 2 cups shredded peeled carrots
- 3 scallions, thinly sliced, white and dark green parts separated
- 2 celery stalks, finely chopped
- 1/2 small yellow onion, grated
- Freshly ground black pepper
Instructions:
- Start by boiling a large pot of salted water. Cook the macaroni following the instructions on the package, but reduce the cooking time by 2 minutes. Once cooked, drain the macaroni and transfer it to a spacious mixing bowl. Mix in the apple cider vinegar and let it cool for 15 minutes.
- Meanwhile, combine mayonnaise, milk, and sugar in a medium-sized bowl. Gently incorporate this mixture into the macaroni, along with the carrots, scallion whites and light green parts, celery, onion, 1 teaspoon of salt, and a bit of pepper. Refrigerate until cold, which should take around 2 hours or you can keep it in the refrigerator overnight.
- When ready to serve, give the macaroni salad a thorough stir. If needed, add more milk, 1 tablespoon at a time. Taste the salad and adjust the seasoning accordingly. Finish off by garnishing with the scallion greens.
Summary:
- Calories: 5572 kcal
- Fat: 410 g
- Protein: 65 g
- Carbs: 402 g
- Potassium: 2340 mg
- Magnesium: 306 mg