American Macaroni Salad
Creamy thanks to mayo and a hint of sour cream yet balanced with crunchy celery, this cool side is a must at any get-together.
|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 teaspoon||sugar|
|1 1/2 tablespoon||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 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.