My fiance loved this recipe, and while I had to make some changes I think it worked very well. Being British, I've never used sugar in a savoury dish before (this is something more commonly found in US recipes) so I was wary of the 3/4 cup given for the ingredients. I ended up just using around 1/4 of a cup of sugar as per suggestions from other reviewers, which worked in a good balance with the white vinegar. Since I wasn't able to get hold of American mustard (and believe me, you do not want 3 T of British or French mustard in this dish, it's far too strong!) I used 1 cup of mustard mayonnaise and 1 cup of 3% fat mayonnaise, which worked really well together. I couldn't find any dill pickle relish so I chopped up a couple of pickled gherkins and added 1 T of the juice from their jar, which stopped the sauce from being too thick. I also used a red onion rather than a normal one to give the dish some more colour, and added some spring onion and cubes of cheddar cheese. The celery seeds (a new discovery for me) worked really well in the sauce and I'll definitely be using them again in other dishes. I'm looking forward to experimenting with this recipe and seeing what other variants I can create. This a good basis for a standard macaroni salad and is one of those recipes you can change around depending on availability of ingredients and personal preferences and it still turns out well.
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My fiance loved this recipe, and while I had to make some changes I think it worked very well....