I'm giving you that picture because my mom is so pretty, and because I don't have a picture of the macaroni salad...
If you have some irrational aversion to Miracle Whip, then stop reading right here! You could probably make this with mayonnaise, but it wouldn't taste the same. Mayo has a lot more fat and a lot less zing. It's OK for sandwiches, but not as salad dressing.
Be sure to cook the macaroni in salted water. The Italians say that pasta water should be "as salty as the sea." Wait here while I go to California and check on the ocean...
OK, I'm back. "Salty as the sea" means it tastes salty, but not enough to bring tears to your eyes.
Salad macaroni is best, or small shells. In a pinch you can use elbows.
1960s Macaroni Salad
8 ounces (dry weight) macaroni
1 cup Miracle Whip
3 Tablespoons apple cider vinegar
1 medium cucumber**
1 ripe tomato***
Salt & Pepper
Cook the macaroni in salted water until tender. Drain, and rinse with cold water.
Peel the cucumber, and quarter it lengthwise. Scrape out the seeds and slimy part. Cut into bite size pieces.
Dice the tomato and drain off some of the juice.
Mix the Miracle Whip and the apple cider vinegar together until smooth. (a wire whisk works great)
Mix everything together, and salt and pepper to taste. Cover and refrigerate. It tastes better the second day. I like to add the pepper after it's on my plate.
** It's hard to say how big of cucumber to use. Remember that a really fat cuke has a lot of slime and seeds in the middle. A smaller one is better, use two if you want more cuke pieces. "Snackers" cucumbers are perfect.
***We're not crazy about tomatoes, and I didn't have one when I made it today, so I used a two ounce can of sliced black olives, drained and rinsed. A half a carrot, finely grated, is nice and adds a little color!
If you do use a tomato, drain off the juice and slime. Cut the tomato vertically, and pull the slimy insides out with your fingers. Don't be squeamish, it's fun!
