Ingredients
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red onion, drenched in cold water for five 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/two tablespoons cider vinegar
- 3 tablespoons sour cream
- 1/2 teaspoon kosher salt, plus much more to taste
- Freshly ground pepper
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Directions
Inside a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a tiny bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing within the salad and stir to mix. Season with pepper and salt to taste. Serve. Store covered within the refrigerator, for approximately three days.
From Food Network Kitchens