Curry adds a special flair to the classic mac salad. Back 8 years ago a co-worker said she always put it in her mac salad, egg salad or tuna salad. And ever since then I couldn’t NOT add curry to the dressing.
You might be tempted to add more than a 1/2 teaspoon in this recipe, but I’d hafta warn you that anything more would be too much. The flavors become stronger as it sits in the refrigerator.
Curry Mac Salad (4-6 servings)
2 cups uncooked macaroni or shells
2 hard boiled eggs, chopped
1/4 cup celery, chopped
1/4 cup pickles, chopped
1/2 cup mayonnaise
2 teaspoons sugar
2 tsp. vinegar
salt and pepper to taste
1/2 tsp. yellow curry
1) Cook two cups of macaroni or pasta shells, drain and rinse in cold water. Combine all ingredients. Salt and pepper to taste. Sprinkle with paprika (optional). Cover and chill for at least 2 hours before serving to let the flavors become stronger.
This is the brand of curry I usually use.
Combine all ingredients together in a large bowl.
Sprinkle with paprika (optional) Let sit in fridge for at least 2 hours before serving. The longer it sits, the stronger the curry flavor gets.