This recipe is versatile for so many reasons:
- It seems to be a favorite of everyone who eats food
- It goes well with almost any other dishes
- It is inexpensive, but filling
- With the addition of some leftover meat, fish, or poultry it makes a wonderful hot weather meal
Yield: 12
Ingredients:
- 1 pound macaroni
- 3 cups mayonnaise
- 3 cups chopped celery
- 2 cups chopped onion
- 1/2 cup chopped dill pickles
- 1 1/2 tablespoons red wine vinegar
- 1 heaping tablespoon brown mustard (Cajun or Creole)
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
Preparation:
Cook the macaroni according to package directions until done. Immediately drain and transfer to a large bowl.
Add all remaining ingredients and toss gently to mix well.
Store in refrigerator for several hours, or up to two days.
BONUS TIP: This is best if made ahead as the flavors have more chance to develop.
For other summer salads, see:
Olive Salad (Muffaletta)Perfect Potato Salad
Corn and Red Pepper Salad
Coleslaw
Cucumber and Tomato Salad