Photo: American Macaroni Salad Recipe
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.
Per Serving: Calories: 286; Total Fat: 16.5 grams; Saturated Fat: 3 grams; Protein: 5 grams; Total carbohydrates: 28 grams; Sugar: 3 grams; Fiber: 1 grams; Cholesterol: 10 milligrams; Sodium: 292 milligrams
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By rarooks_11675630
on April 29, 2013
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Followed the recipe exactly. The vinegar is very strong when it is first added - to the point where I thought it was way too much - but it does mellow out as the salad sits. It was a little too sweet for our tastes so, if I were to make this again, I would reduce the sugar. I thought it was a good, decent salad but my husband, who is more particular about mac salads, asked me to continue to look for a better recipe.
By dfenton
on March 20, 2013
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My favorite thing to add to traditional mac salad is imitation crab meat and shredded cabbage...shred a head of cabbage or buy a bag of cole slaw and add it..(in the produce section, just the shredded carrot and cabbage, ie: no mayo added yet...freaking delish-e-oso...
By Chef #1362906
The Colony, TX
on February 05, 2013
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Really good salad, tasted better the next day when flavors blended. Doubled the recipe but only used 1/2 teaspoon sugar since family & guests are not fans of sweet pasta salads. Took the advice of other reviewers and soaked onions in vinegar so that they weren't overpowering. Very tasty & guests really liked it. There were leftovers for the next day so I added chopped black olives and red pimientos, also very tasty.
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