On 11/5/2010 11:36 AM, Lou Decruss wrote:
>
> 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

Dry mustard powder (the stuff you get in an Asian grocery) adds a little
zip.