Happy Sunday Fencepost Teammates!
Let’s talk macaroni.
Macaroni salad that is.
My Mother was supposed to give me her recipe, but time got away from us both and her recipe is lost forever.
I began to research the internet, looking for something similar to what was in her salad, that I could remember.
I could never really come up with something just like hers. But I scanned over all those recipes and put together my own.
Of course it’s not as good as Mom’s. Nothing ever is. But it is good. Atleast my daughter thinks so.
To begin with, cook one 16-oz. box of macaroni, (or rotini, in this case) and hard boil four eggs. Drain, peel and set aside to cool.
While your waiting for the cooling to take place…
dice two celery ribs, one tomato and half a medium onion. Shred one half cup of carrots.
Once the eggs are cooled, dice them and set aside.
Once all the draining, cooling and dicing is completed. Add all ingredients to large bowl.
Add salt, pepper and onion powder, to taste. Mix completely.
Add one and one half cups of salad dressing or mayo and stir completely.
And you’ve got macaroni salad.
Chill, preferably overnight. Gives it time for the flavors to marry.
Fencepost’s Macaroni Salad
1 16 oz. box elbow macaroni, cooked, drained, cooled
1/2 medium onion, diced
2 celery ribs, diced
1 tomato, diced
1/2 cup shredded carrot
1-1/2 cups salad dressing or mayonnaise
4 eggs, boiled, cooled, diced
salt, pepper, onion powder to taste
Combine all ingredients and chill. Preferably overnight.