I am absolutely in love with macaroni salad. When I was pregnant with my 4th baby, I used to order it to go from my local deli and eat it in the car on the way home. I devoured it, while my kids were in the back pleading for a bite. Nothing mattered, just me and my macaroni salad, forget it, kids!
This recipe is delicious and brought me back to my fat pregnancy days… you’ll love it and is perfect for summer picnics and potlucks, enjoy!
Adapted from the Food Network Kitchens
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| right before pouring in the creamy sauce |
Ingredients
printable recipe
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 ( I loved it in the salad!)
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
Directions
In a large bowl combine the macaroni, celery, onion, parsley and tomato,
if using. 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.
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