Ingredients and Weight:
- 1 pound elbow macaroni
- 2 pounds potatoes, peeled and cubed
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 cup dairy-free mayonnaise
- 1/2 cup rice vinegar
- 1/4 cup Dijon mustard
- 1/4 cup chopped fresh parsley
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy to Moderate)
Preparation Method Steps:
- Cook the macaroni according to the package directions. Drain and rinse with cold water.
- In a large pot, boil the potatoes until tender, about 15 minutes. Drain and allow to cool.
- In a large bowl, combine the cooled macaroni and potatoes with the onion, celery, carrots, green bell pepper, and red bell pepper.
- In a separate bowl, whisk together the mayonnaise, rice vinegar, Dijon mustard, parsley, smoked paprika, salt, and pepper.
- Pour the dressing over the macaroni mixture and toss to coat.
- Refrigerate for at least 2 hours before serving.
Nutritional Information:
- Calories: 300 per serving
- Fat: 15g
- Carbohydrates: 35g
- Protein: 10g
Dish Characteristics:
- Creamy and flavorful
- Tangy and slightly sweet
- Colorful and visually appealing
- Dairy-free, making it suitable for those with lactose intolerance
User Comments:
- "This mac salad is so good! It's creamy, tangy, and has just the right amount of sweetness."
- "I love that this recipe is dairy-free. It's a delicious and healthier alternative to traditional potato salad."
- "I made this for a potluck and it was a huge hit. Everyone loved the unique flavors."
Special Precautions and Tips:
- If you don't have smoked paprika, you can substitute regular paprika.
- To save time, you can use pre-cut vegetables.
- For a spicier salad, add a dash of cayenne pepper or Sriracha sauce.
