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August Recipe: American Macaroni Salad

Level: Easy Total: 30 min Prep: 20 min Cook: 10 min Yield: 6 servings


  • 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
  • Freshly ground black pepper

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 and sour
cream. 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.

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