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A retro throwback to barbecues when I was a kid, growing up here in Houston.
Cook macaroni noodles in boiling salted water for about 7-8 minutes; drain and cool slightly.
In a large bowl, place cooked macaroni, onion, scallions, carrot, pepper, eggs, peas, and celery. Mix well.
Dressing: in smaller bowl, mix mayo, half and half, vinegar, sugar, dill, mustards, and ranch mix.
Pour dressing over macaroni mixture and mix well. Add black pepper to taste – you may need a little salt too, but the ranch dressing is salty so be sure to taste first.
Garnish with a sprinkling of dill and a sprig of parsley if desired. Chill before serving.
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