There's a tang in the sweet, thick dressing to Mommom Boyd's macaroni salad. I was intrigued by that when Mommom first taught me how to make it as a kid. The creamy, thick mayo dressing with apple cider vinegar mellowed out by a spoonful or three of sugar.
I have had a love-hate relationship with this salad since my childhood, and I figured why stick with how it has been done and reimagine it for my modern tastes.
I created this Avocado Bacon Macaroni Salad a few years ago for The Kitchn. It's takes the macaroni salad fundamentals Mommom taught me and married them with the craveable flavors from today's favorite, avocado toast. Read about it and get the recipe here.
Nowadays, I adjust this recipe to suit my ever-changing tastes. I cream an additional avocado and put it in the dressing. I also cook 8 ounces of pasta instead of the called for 12. I often slice the red onion very thinly rather than finely dice and use 1/3 cup instead of one half. While I initially made this dish with multi-grain bread, I have found my favorite way is with dark, rich pumpernickel.
No matter what way, this updated salad has become an asked for favorite among my family and friends. And I think my Mommom Boyd would be pleased with my new incarnation of her passed down recipe.