"A macaroni salad that utilizes tarragon vinegar for a delicious tangy taste. For optimum flavor, chill the salad 2 hours in the refrigerator before serving." — RCOMP
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green bell pepper, diced
This salad was good, but nothing that I would move to Virginia for. I made two little modifications - first, I hard-cooked my eggs by boiling them for 12 minutes instead of letting them sit covered in the hot water. I just find that cooks them through better. Also, my cooked mixture was a little lumpy - I may have heated it too fast and accidentally cooked the eggs in it. So I blended it in the blender with the mayonnaise, which helped make the texture of the dressing nice and creamy. I did like the taste of the fresh veggies, and I could taste the tarragon vinegar, which was a nice touch, so all in all, I'd probably make it again, but it wouldn't be the first recipe I'd reach for.
My hubby and I agreed that this needed just a little more flavor and a little less mayo. I did add some green onions upon serving, but I'm thinking that the salad dressing from the Chicken and Snap Pea Wild Rice Salad would have been perfect with this. Would that make it not a Virginia Style? Not sure. At least this recipe will be a good base for us! Thank you!
This def isnt VA Style.. I should know:)
* Percent Daily Values are based on a 2,000 calorie diet.
Macaroni Salad Virginia Style
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 166
Make a quick, colorful, creamy salad that’s slightly sweet and tart.
Make rich, creamy macaroni and cheese on the stovetop.
This salad is light and so delicious, the perfect summer side dish.