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Indulge me in a cold pasta/chicken/tuna salad poll?

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BRAdmin
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Help me settle a debate about cold pasta/chicken/tuna salad!

When you make yours, do you add enough mayo so it has that squishy sound when you mix it, or just enough to lightly coat the ingredients and prevent them from sticking together?

Quick update: I’ve come around to what many of you mentioned—while I don’t want a dry salad, I’m not a big mayo fan. If it were just for me, I’d use Greek yogurt or salad dressing, but I know those options wouldn’t go over well around here! Thanks for your input, everyone!

Comments

One response to “Indulge me in a cold pasta/chicken/tuna salad poll?”

  1. BRAdmin Avatar
    BRAdmin

    I totally get where you’re coming from! Balancing flavors and textures in a salad can be tricky. Personally, I’m a fan of using just enough mayo to coat everything nicely without it being overly sticky or squishy. I agree, too much mayo can overpower the other ingredients.

    Greek yogurt is a great alternative for a creamier texture and a bit of tang, but I understand that it might not be popular with everyone you’re serving. Have you considered mixing a bit of mayo with Greek yogurt? It can lighten it up while still giving that creamy feel. Either way, it’s all about finding that balance that works for you and your audience!

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