Macaroni Salad

By CorbettCook

Ingredients

• 2 lb. potatoes (Gold fingerlings are good)
• 1/4 cup unsweetened pineapple juice
• 1 bag elbow macaroni. The over-sized kind is best.
• 1/2 cup of red onion
• 2 stalks of celery, grated
• 2 big carrots, shred
• fresh lemon juice
• 1 cup mayonnaise
• 4 heaping tablespoons of sweet pickle relish,
• 1 teaspoon paprika
• Salt and pepper to taste
• Arugula

Details

Servings 12

Preparation

Step 1

Boil 2 pounds of potatoes in a deep pot of water with 1/4 cup unsweetend pineapple juice, until a fork can slide in the Potatoes, but they don't fall apart. Cook with skins on, then allow to cool, and skins will peel off easily. We use little organic Gold Fingerlings right from our garden, but you can use whatever you want.

Cook up a bag of elbow macaroni. The over-sized kind is best, as a symbol of all the hopes pinned on Barack Obama to change the world, but use whatever kind you'd like, based on your belief system. Stop cooking when the Elbows are al dente, and rinse with cold water.

Finely chop 1/2 cup of red onion, and two stalks of celery, grate and shred 2 big carrots. The combo of shredding and grating adds flavor and gives texture. Cut the cooled potatoes into bite-size chunks, and squinch fresh lemon juice all over them.

Put all veggies and elbow macaroni in a bowl, and dump in 1 cup of mayonnaise. Yep, full-fat mayo. Add 4 heaping tablespoons of sweet pickle relish, some big squinches of salt and pepper, 1 teaspoon paprika. Mix together, without pulverizing the macaroni or potatoes. Pop in to fridge to chill for at least an hour.

Serve over a bed of arugula.