Traditional American Macaroni Salad
- Posted on
- 9 Comments
This is one of my favorite side dishes for a BBQ . . . it’s creamy, full of flavor, and easy to throw together.
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 from Food Network.
That picture makes it looks so full and creamy. Definitely a favorite of mine for BBQs and picnics.
Oh how I love macaroni salad. It takes me back to when my grandma would make it. Such sweet memories. Thanks for the recipe. I will have to try yours out! Sure enjoy all you guys here! Your blog is one of my favs.
What a great recipe! It looks so creamy and yummy.
Thanks for sharing.
Hope to see you on my blog:)
Looks perfect to go on a Picnic!
Holy Yum Fest! Looks Amazing Ladies! Thank you so much for sharing- already SHOUTED it out on FB!
I have this in the fridge right now
I already tasted it and it is delicious, it will taste even better after a couple hours in the fridge Im sure, I wish I would have had some tomatoes to put in it, It would be great with sliced olives or some chunks of cheese too 
YUMMY thanks so much
How many adults would this serve?
I would say it would serve 8 adults . . . and they would be good sized servings!
I made this to eat on during the week. I added some chopped dill pickle, 2 hard boiled eggs and peas. We’ll see how it is tomorrow.