This is a nice size recipe for a party or honestly whenever I make this recipe because it is even better after a day or two! We eat it with hot dogs and burgers or sandwiches. This is the Mac salad you want at every barbecue or outdoor event!
4 cups dry elbow macaroni, cooked, rinsed and drained.
1/2 cup diced celery
1/3 cup minced red onion, soaked in cold water for 5 minutes and drained.
3 tablespoons minced flat-leaf parsley
1 cup diced red tomato (preferably Romas)
1/2 cup of diced green pepper (you can use red, orange or yellow too)
1 1/2 cups mayonnaise
2 and a 1/4 teaspoons dry mustard
4 and a half teaspoons sugar
4 and a half teaspoons apple cider vinegar
9 tablespoons sour cream
1 and a 1/2 teaspoons kosher salt
freshly ground pepper
In a large bowl combine the macaroni, celery, onion, parsley and tomato. In a medium size bowl whisk together the mayonnaise, dry mustard, sugar vinegar, sour cream and salt. Pour the dressing over the salad in the larger bowl. mix well. Season with salt and pepper to taste. Store in the fridge covered for 2 hours before serving…. and lasts 3 days in the fridge once made.
****Sometimes I will chop 3 boiled eggs to add to the salad for more of a lunch or meal BUT you can tweek it however you like! Add carrots and any other veggies you want. The secret is the dressing…. the apple cider vinegar adds a delicious zing and mixed with the sugar in the dressing it is perfect. I use Hellman’s for all recipes including mayonnaise because it just states the best to me.****