American Macaroni Salad
Level: Easy Total: 30 min Prep: 20 min Cook: 10 min Yield: 6 servings
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
- In a large bowl combine the macaroni, celery, onion, parsley, tomato and any other ingredients you desire. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
Note: I love to add a can of tuna and lots of finely diced onion in mine. Diced ham and shredded sharp cheddar cheese goes great as well. This salad makes for a great side dish for any BBQ cookout.