 |
| The Best Potluck Macaroni Salad |
Today I’m taking a hiatus from my usual Man Candy Fare to highlight Parties. It is always my goal to be a guest at my own parties. To achieve that, I strive to make as much of the food as possible in advance so I’m spending my time at the party enjoying my guests and not sweating it out in the kitchen.
I made this macaroni salad for my husband’s birthday party on Friday and it was a major hit with our guests, so I thought I’d share it with you today. This recipe makes enough for a potluck of 20-30 people with enough leftovers for lunch the next day. Trust me, you’ll want those leftovers.
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
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.
The Chloe Chronicles 
Yum! Sounds amazing! I'm so glad that you gave a substitute for the sauce because I've never seen anything like that in my store. Plus if people used low fat sour cream it would reduce the fat content, and sauces tend to be higher in fat and sugars than making your own sauce. I'll have to try this — but I may have to reduce the quantity. I don't have any get-togethers planned for 20+ people in the near future.
This looks delicious! Thanks for sharing the recipe!
It does make a lot and more. I'll have to make it again sometime in a smaller quantity.
I never would have thought of putting horseradish sauce in macaroni salad. Sounds like it was a winner, for sure!
I love that it has a secret ingredient. Secret ingredients are cool.
HOLY CRAP that looks good!! Wait….can I say holy crap on here?? 😉 I must immediately plan a party so that I can make some. Yum.
Yes, you are free to say "crap" here, shari.
I had no idea how it would turn out, I just had this bottle of horseradish sandwich sauce that needed using, but it was a hit and a half.
I know. Me neither. Total accident.
You're welcome, Becky. I wish I had a smaller recipe to share. I assume you could just quarter it for a family.
Chloe, this looks delicious. We have potlucks for church and I never know what to bring. I think you have given me an answer. Can't wait to try this.