3/4 cup mayonnaise
1/4 cup white wine vinegar
2 1/2 tablespoons sugar
2 1/2 tablespoons Dijon mustard
1 medium onion, diced
2 stalks celery, diced
2 carrots, grated
1/2 teaspoon celery seed
16 oz cooked macaroni (I actually used cellentani)
In a small bowl, whisk together the mayonnaise, celery seed, vinegar, sugar, mustard, salt and pepper. In a large bowl, stir together the onion, celery, carrot, and macaroni. Refrigerate at least 4 hours before serving, but overnight is best.
My Grandpop celebrated his 94th birthday today. My mom made crabcakes (naturally, my family’s been in Baltimore over a 150 years, anything else would be sacrilege) and I thought I’d bring a side dish to his birthday lunch. He really likes getting macaroni salad at the deli so I thought I’d make a homemade version. I actually had never made a tradition macaroni salad before so I had to improvise, but I think I did a good job of maintaining the style of the dish, while using ingredients that I like-celery seeds, high quality Dijon mustard instead of what I am sure is the traditional yellow and white wine vinegar instead of plain white distilled. The result? The best macaroni salad I ever had, bar none. Even my normally macaroni salad eschewing husband enjoyed it.