Sherbs and I had a party today, and included in the prefab party platters we got (we were kinda lazy, unlike the last time, where we ended up baking for a half hour after the guests came and I was burning my fingers on mini pizza bagels - such delicious pain) were bowls of macaroni salad.
"Macaroni salad," in this instance, meaning elbow macaroni, shredded carrots, and mayonnaise. It was fair; a better than industrial mayo would have put it into the "almost good" category.
Still, at its best, it was British food bland. I initially suggested to improve it to add red onions and olives, but the Sherbs, she does not love the olives.
So, instead, I think we should start from scratch with the macaroni salad, and make it more like a German potato salad. Not the Oscar Meyer kind, which is all vinegar and bacon (although Bobby Flay's version of the same, with a smoky meat substitute instead of the bacon, added at the end, might be okay), but the sauce in the version I found on Chow.com, which has mustard, is more what I'm looking for.
Evidently, all German potato salad recipes on the 'net have bacon. I buy mine from the supermarket, and they don't put it in there, possibly so that Jews and Muslims can share in the Teutonic salady goodness.
So, anyway, other than the bacon, that's what I'd mix with the macaroni - a mustard/vinegar mixture with red onions and green onions. If we needed texture, I'd also add sweet bell pepper bits, I think.
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3 comments:
You forgot about portobello mushrooms, they would go incredible with that mixture.
Uh, The Pedant, YOU didn't plan the party, nor did YOU get lazy in the planning of the food. In fact, let it be known that MY SISTER and I planned and financed the party. Since it was supposed to be a surprise party for 50 people, we didn't want to spend the week before cooking and cooking and cooking. And my sister made a good pasta salad with olives.
Mom adds pickles and teeny bit of the pickle juice.
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