Name: Cajun Macaroni Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1 small red onion, finely chopped; Kosher salt; 8 ounces elbow macaroni; 1/4 cup milk; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons Creole mustard; 1/2 cup chopped pickled okra or pickled green beans, plus 1/4 cup brine; 1 teaspoon sugar; 1 to 2 teaspoons hot sauce; 2 bell peppers (1 red, 1 yellow), chopped; 2 stalks celery, chopped, plus 1/2 cup chopped leaves; 1/4 cup chopped fresh parsley

Directions

Soak the red onion in a bowl of ice water for 15 minutes; drain and pat dry. Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain, transfer to a bowl and toss with 3 tablespoons milk. Let cool.
Whisk the mayonnaise, sour cream, mustard, pickle brine, sugar, hot sauce, remaining 1 tablespoon milk and 1/2 teaspoon salt in a large bowl. Add the macaroni, red onion, bell peppers, celery, celery leaves and parsley; toss to coat. Cover and refrigerate at least 2 hours. Stir again before serving; season with salt.

Photograph by Con Poulos

Courtesy of Food Network Magazine

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Cajun Macaroni Salad

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