Ingredients
- 1/4 medium red onion, minced
- 2 teaspoons kosher salt, plus additional for salting water
- 8 ounces elbow macaroni (about 2 cups)
- 2 tablespoons milk
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1/3 cup sour cream
- 6 ounces cooked ham, cut into 1&3-inch cubes
- 3/4 cup frozen baby peas, thawed (about 4 ounces)
- 2 ribs celery, with leaves, diced
- 2 tablespoons chopped fresh dill
Directions
To mellow the minced onion, soak it in cold water while you make the salad.
Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.
For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.
Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve.
Know-How: Why the milk? When we left it out of the recipe, the macaroni absorbed too much of the dressing and the salad was overly acidic. Adding just a couple tablespoons mellowed the dressing and gave the salad a wonderful old-fashioned quality without being goopy or heavy.
Photo: Macaroni Salad with Dill and Ham Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 23 reviews
By zoso84
on June 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good, although I'm a fan of both ham and dill...added a couple jalapenos too which I really liked.
By Psychonaut
Silver Lake, OH
on November 29, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This has become our main potluck-style salad over the last year. Since we first made it, we're modified it slightly and it's always a hit. First, we eliminated the white wine vinegar altogether. We use 1/4 cup olive oil and only 1/2 teaspoon of the salt. Most importantly, if you're making this ahead of time, double up the dressing and save some on the side. The next day it's usually pretty dry. I personally don't mind it that way but it's nice for people to have the option.
By bluefireorchid_...
Jersey City, NJ
on August 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought this would have a fresher taste with the fresh dill, but it was too sour tasting. The milk was not enough to cut the vinegar. I won't be making this again.
Read all 23 reviews