I've been craving a nice tangy macaroni salad for days and I've got an
unexpected day off for a change. I've made mac salad many times and
it's always good but missing the tangy part I've run across once in
awhile. Has anyone every used horseradish in theirs? Also would the
food police come for me if I used small shells rather than elbow mac?

So how you make your salad tangy?

TIA,

Lou