Creamy Macaroni Salad

Everyday Food, July/August 2011

Husband-Tested in Alice’s Kitchen

This is another version of macaroni salad that doesn’t use quite as much mayo.  It’s a great make-ahead salad because it tastes best the day after it’s made.  Serve it over a bed of baby spinach, which has been tossed with olive oil and lemon juice for a special dinner party.  Serve leftovers (if you have any) with Emeril’s Kicked Up Tuna Melts for lunch.  You’ll find all the ingredients at Lost River Market & Deli.

Kosher salt and freshly ground pepper

½ pound elbow macaroni

2 hard-cooked large eggs, whites roughly chopped, yolks left whole

1 cup low-fat plain yogurt

1 Tablespoon mayonnaise

1 Tablespoon fresh lemon juice

4 radishes, quartered and thinly sliced

2 celery stalks, thinly sliced crosswise

2 Tablespoons finely chopped dill pickle

2 Tablespoons chopped fresh chives or scallions

           

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. In a small bowl, finely mash 2 egg yolks with a fork. Add yogurt, mayonnaise, and lemon juice; stir until smooth. Add to pasta, and then stir in egg whites, radishes, celery, and pickle. Season with salt and pepper. Sprinkle with chives just before serving.