This macaroni salad with 5-post-name tastes in the middle west after summer

When I grew up in the middle west, my summer memories are sprinkled with reunits from the Lakeside family and the meetings on the farm of my grandparents. Each event was marked with long banquets in a potluck style, which were created in a colorful parade made of glass bustling dishes and vintage tupperware.

As children, my younger brother and I desire the doses of dirt dessert and clumpy shells from fluffy green Jell-o-salads With Maraschino cherries that browse through cool whip. We would curiously have the Dill cucumber discs in cream-cheese-beaten dill cucumber slices dried beef and happily take a ham and cheese slider, salted cuts WatermelonAnd of course a ball of cold macaronis salad.

Why I love Macaroni salad

A summer side legend, Potluck basic food and reliable grill Companion, cold Mac salad fits almost everything we pull out of the grill: chicken, steak, bratwurst – they call it.

I grew up with chopped ham (thank you, Iowa Pig farmers), tiny Cheddar cubes and light green peas in my elbow -macaroni salad. My Mother -in -law Make them with chives and tiny chilled shrimp. I even saw southern iterations with hard-boiled eggs and diced sweet cubes-a delicious intake that brings Tang and a hearty bite to the court when they ask me.

Traditional macaroo salad is tied together around cooked elbow macaroni pasta, diced onion, celery and red or green paprika as well as a kind of creamy dressing that ties together. As a rule, the dressing is based with a little salt and pepper on mayonnaise-based, but some people like to add spoons of sour cream or yellow mustard, vinegar splashes and premiums with granulated sugar to compensate for the acid and improve the taste in the vegetables.

But I prefer a simple, fast macaroni salad with only five ingredients: Ellbogen macaroniRed onion, celery, mayo and white vinegar. Simply peasy.

My recipe for macaroni salad salad with 5-postsussion

Preparation time: 20 minutes
Cooking time: 10 minutes
Slement period: 2 hours
In total: 2 hours, 30 minutes
Portions: 8 to 10

Ingredients

3 cups of elbows macaroni
½ large red onion, seasoned
⅓ cup of celery, thin cut
¾ Cup Hellmans mayonnaise (or your preferred brand)
2 tablespoons of white vinegar

Directions

1. Cook the noodles according to the instructions for the package. Drain and let cool water run over the pasta until they are cooled slightly, but still a little warm (better heating sticks).

2. Mix the mayonnaise and vinegar together and mix in a large bowl in pasta.

3. Add onion and celery. Mix well. Tip: To cut the sometimes overwhelming red onion taste, soak the diced onion in cold water in cold water for 5 minutes and drain before the pasta mix is added.

4. Cover and cool down for at least two hours so that the flavors can marry. The longer the Macaroni salad sits, the better (up to 24 hours before serving).

5. Add salt and pepper, as desired before serving.