Stephanie Sullivan: Recipe - American Macaroni Salad

July 03, 2023

I don't know about where you live, but it's been extremely hot and humid here in the south. Needless to say, when it gets this hot the last thing I want to do is turn on my oven, so this recipe really comes in handy during the summer months. I hope you enjoy it, and I hope you have a Happy Independence Day!

INGREDIENTS:

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

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.

(Recipe and photo courtesy of The Food Network)