Recipe: American Macaroni Salad

American Macaroni Salad, Courtesy:
American Macaroni Salad, Courtesy:

Here’s the perfect macaroni salad to bring to your next summer picnic.  Be careful not to let it sit out too long though – that mayo is a TCS food and should be kept at the appropriate temperature for safe consumption.

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 Tbsp. minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 tsp. dry mustard
1 1/2 tsp. sugar
1 1/2 Tbsp. cider vinegar
3 Tbsp. sour cream
1/2 tsp. kosher salt, plus more to taste
Freshly ground black pepper


  1. In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using.
  2. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt, to make the dressing.
  3. Pour the dressing over the salad and stir to combine.
  4. Season with salt and pepper to taste.
  5. Serve.
  6. Store covered in the refrigerator, for up to 3 days.

Food Mingle Blog Alternatives and Substitutions:

  1. I omitted the tomatoes because they tend to make the macaroni salad too wet.
  2. I added two hard boiled eggs, diced, along with another hard boiled egg sliced on top – that’s what my mom did and I always liked that. Sprinkle with some paprika (not in the recipe) and you’re good to go.

Yield: 6 servings




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