Cajun Macaroni Salad
Serves 8 to 10
1 pound elbow macaroni
1 tablespoon extra-virgin olive oil
1/2 yellow onion, minced
4 celery stalks, cut into small dice
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon black pepper
3 tablespoons Creole mustard
1½ cups mayonnaise
3 tablespoons red wine vinegar
1 lemon, juiced
1 teaspoon hot sauce or more to taste, Tabasco or Louisiana hot sauce
Kosher salt
Bring a large pot of salted water to a boil and cook macaroni according to package directions. Drain and rinse with cold water and drain again. Transfer to a large bowl and toss macaroni noodles with olive oil.
Use a rubber spatula to combine the remaining ingredients plus 1/2 cup of water and 4 teaspoons salt. Taste for seasonings and adjust the salt and hot sauce as needed. Add the noodles and toss to combine. Add more water if needed to give the mixture a smooth, creamy appearance ( or if it going to sit in the refrigerator for more than 30 minutes before serving).
1 pound elbow macaroni
1 tablespoon extra-virgin olive oil
1/2 yellow onion, minced
4 celery stalks, cut into small dice
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon black pepper
3 tablespoons Creole mustard
1½ cups mayonnaise
3 tablespoons red wine vinegar
1 lemon, juiced
1 teaspoon hot sauce or more to taste, Tabasco or Louisiana hot sauce
Kosher salt
Bring a large pot of salted water to a boil and cook macaroni according to package directions. Drain and rinse with cold water and drain again. Transfer to a large bowl and toss macaroni noodles with olive oil.
Use a rubber spatula to combine the remaining ingredients plus 1/2 cup of water and 4 teaspoons salt. Taste for seasonings and adjust the salt and hot sauce as needed. Add the noodles and toss to combine. Add more water if needed to give the mixture a smooth, creamy appearance ( or if it going to sit in the refrigerator for more than 30 minutes before serving).
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