The Best Potluck Macaroni Salad
2 lbs elbow macaroni, cooked al dente
1 lb frozen peas, defrosted, not cooked
1 large red pepper, chopped
1 medium red onion, copped
5 stalks celery, thinly sliced
2 C mayonnaise
1/8 C milk
1/8 C capers, drained
1 clove of garlic, finely minced or put through a garlic press
2 tsp salt
1/2 tsp ground pepper
When the macaroni is cooked to al dente (meaning firm to the bite, not too mushy and no longer crunchy) remove and drain and rinse with cold water to keep it from continuing to cook.
Use good quality frozen peas without freezer burn. You want them to be the brightest green possible, so do not cook them. I defrosted mine by putting them in cool water for a few minutes. It’s okay if they are still a little frozen when you add them to the macaroni; they’ll hold their shape better when you are mixing them that way.
Mix the peas in gently with the macaroni.
Add the other chopped and sliced vegetables and mix thoroughly.
In a separate bowl, mix together the mayo, horseradish sauce, milk, capers, salt, and pepper. You may have to adjust your salt and pepper to taste.
Mix wet ingredients into macaroni mix with a large spoon, or your hands.
Cover with plastic and refrigerate until ready to serve.
I think the secret was the horseradish which I’ve never used in macaroni salad before. I can’t believe how many seconds, thirds and fourths of this salad I watched people have. This was the one dish that people kept coming back to eat. Definitely a winner.
*If you don’t have any Woeber’s Horseradish Sandwich Sauce you can easily make your own. Just add 1-2 tsp of creamed horseradish to 1/2 C. sour cream, miracle whip, or any other sandwich spread.