Macaroni Salad with Dill and Ham

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Very good, although I'm a fan of both ham and dill...added a couple jalapenos too which I really liked.

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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.

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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.

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I wanted an easy summer salad, and this was it! It was very quick and easy and the dill really makes the flavors pop. It tasted refreshing and seemed almost healthy. I doubled the recipe, but halved the salt, and used light sour cream. Turned out great and everyone loved it. I'm not the biggest ham fan (but I still loved this salad, so next time I might try replacing the ham with shrimp.

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I made this EXACTLY as written, omitting the salt as previous writers recommended. It was too vinegary!! I doubled the sour cream and added
1/3 C of Best Foods mayonnaise. It turned out quite acceptable. The recipe
makes a lot, even without the extra sour cream and mayo, so count on at
least 6-8 servings!!

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I made this the night before a BBQ and I after I finsihed it all the prominent taste of the vinegar and mustard was left in my mouth. I ended up trying to add more other ingredients to take away from the mustard and vinegar taste. If I were to do it again I wouldn't use vinegar and not so much EVOO. Too greasy for my taste.

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Loved this refreshing variation of Macaroni Salad. I was glad for the hint on cutting back on the salt and only used 3/4 t. I also used Rice vinegar since I didn't have the white wine vinegar on hand. A flexible recipe that can be adjusted to your own taste! I will make it again for our 4th of July bash.

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I made this salad for Father's Day and it was a BIG HIT. I did make some changes - I added some diced red pepper for color; used half the amount of ham - smoked Virginia ham , and cut the ham in 3/4" cubes instead of the 1"x3" strips. I added a little mayo for a richer flavor; the dressing tasted way too salty when I tasted it so I added some sugar to decrease the saltiness. Next time, I will start with half the salt! I may or may not add sugar the next time. The fresh dill really made a difference and added to the fresh taste. Everyone had extra helpings of the salad and several of the guests asked for the recipe. I will definitely make this dish again.

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I really enjoyed this recipe. I did alter it a bit...Instead of ham I used thick, center-cut bacon. I cut the white wine vinegar down by 1/2 tblsp. I omitted the peas. I added 1 tblsp. of fresh grated parmesean to the the dressing prior to adding the olive oil. I also added some cubed medium cheddar cheese. It's pretty darned good.

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I was very dissatisfied with this recipe. The dominant flavor is that of the white wine vinegar. . It says the milk acts to cut down on the acidity, but it still seemed highly acidic. I served this at a cookout, and no one liked it.