2T White Vinegar
1/4tsp Celery Seed
1tsp Yellow Mustard
1/8tsp Ground Black Pepper
2T White Sugar
Mix above into 1c Mayo.
Place into fridge until about 1 hour to serving.
Boil Potatoes. Cube up. Sprinkle with Lawry’s Seasonal Salt. Once done, add in:
1/4 of a SMALL Onion, minced
1 Celery, minced
1T Chives, minced
Place into fridge until cool.
About 1 hour pre-serving. Mix sauce in.
Versatile Sauce. Makes for GREAT Coleslaw Mix, as well.
OPTIONAL to top finished dish with:
Chopped Boiled Egg (I’ve used Tay’s Pickled Egg, gave nice spiciness).
Sprinkle of Mild Cheddar Shredded Cheese.
Also, optional: 1/4c Sweet Mini Peppers, chopped up small. Add in when adding Onions/Chives.
Depending on mood and time. We’ve skipped all the “Optionals”.
4c COOKED Shell Noodles, and drained (Or to taste)
10 Boiled Eggs, minced
1/8c Apple Cider Vinegar
3T Dijon Mustard
1 tsp Sugar
1/8 tsp Sea Salt
3/4 tsp Paprika + More to sprinkle later
1/4 tsp Black Course Pepper
1/3c Sweet Relish
1/2 Onion, chopped
1.5 to 2c Celery
Small handful Mild Shredded Cheddar Cheese
Optional: SPLASH EACH bowl served with HOT SAUCE. Sprinkle each bowl with minced sliced tamed Jalapeno Slices.
Mix season, sugar, vinegar, mayo, relish, onions, and celery. Set in fridge. Boil noodles (Boil: Bring water with 1/8tsp sea salt and .5T Extra Virgin Olive Oil. Add noodles, cook 10-13minutes). Drain. Add all together. Top with shredded cheese. Sprinkle top with a LITTLE paprika.
Tip: When boiling noodles, add EVOO to water. Helps with noodles sticking. And… Depending on how saucy you want this… Try 4.5 to 5 cups noodles. But, note that the longer it sits the more the noodles eat up the flavor.
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