Whenever I am at a party or family gathering I always manage to steer clear of the macaroni salad dish someone made. I’m not sure if it’s because its cold macaroni and it seems odd to not eat it hot & covered in cheese? I think it’s really fear of the unknown … the unknown ingredients lurking within! Since I was a child I have always been an extremely picky eater. If I don’t know what’s in it or it smells a little funky, you will not catch me putting it in my mouth. Over the weekend my mom and I were looking for a macaroni salad recipe we could make and found a delicious one straight from the Food Network website. To me it’s not your typical macaroni salad. While it probably contains the same ingredients as most, it has a certain tangy flavor to it that adds something special to each bite. With a few simple ingredients and Toodie’s amazing stirring techniques we came out with one tasty dish.
Ingrediants
- 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
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Directions
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, sour cream and salt. 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.You can find the recipe here: http://www.foodnetwork.com/recipes/food-network-kitchens/american-macaroni-salad-recipe/index.html
