Basic Dressing For: Macaroni, Potato, Or Cabbage Salad

                                  Basic Dressing For: Macaroni, Potato, Or Cabbage Salad

I know you are saying come on we all know how to make these salads.

Do you? Really? Don't you think every once and a while we should check how we make things just to make sure we are not taking short cuts that by now are not giving our foods the best taste?

I am just as guilty of doing this as you are. 

I was just using mayo and salt and pepper. I knew it was not the best but then again it was just me. What do I mean just me! Hey I count too! 

So I went on line and checked how really chefs made this dressing. Their reputation is on the line when they make food I figured and some of them sell their food in their restaurants so of course they would want the best tasting dressing. 

I checked several of these sites and several agreed with me on the pickle juice. I was happy to see that since I prefer the pickle juice over the vinegar.

To me vinegar always has too sharp a taste as far as I am concerned.
Here is what I came up with:

Basic Dressing For: Macaroni, Potato, Or Cabbage Salad

Ingredients: 

 2 cups uncooked elbow macaroni, potato, or grated cabbage
 1/2 cup mayonnaise
2 tablespoons sweet pickle juice (or two tablespoons white vinegar)
 1/3 cup white sugar (add a little at a time. I don't any any but if you use vinegar you might)
1/4  teaspoons sea salt
 1/4 teaspoon ground black pepper
 1/2  large onion, chopped
 1 stalk celery, chopped
4 or 5 sweet pickles 
1 teaspoon of mustard (this is one place I don't use mustard but the experts do) 
milk:


Directions

In a large bowl, mix together the mayonnaise, mustard,  pickle juice/vinegar, sugar,  salt and pepper. If thick add a little milk until it is the consistency of ranch dressing.
In your one cup griner (only 8 dollars at Dollar General)grind your onion, celery, and pickles. 
Then  stir in the onion, celery, and pickles into the dressing and then add to the macaroni, potato, or grated cabbage.
Refrigerate for at least 4 hours before serving, but preferably overnight.
I usually save a little of the dressing to add the next day because I like to leave my salad uncovered in the refrigerator. The salad absorbs a lot of the dressing this way and blends the flavors together so you need more dressing when you take it out of the refrigerator.

This is just basic add your favorite ingredients to your salad and enjoy!