[bold] GREG'S "THIS WILL KNOCK YOUR SOCKS OFF" MACARONI SALAD—THE BEST YOU'LL EVER EAT [/bold]
[bold] INGREDIENTS [/BOLD]
2 cups elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, then drained
1 tablespoon minced Italian flat-leaf parsley
1/2 cup diced tomato—this needs to be a delicious, ripe tomato or else you can omit it
1/2 cup mayonnaise—I like Hellmann's or Blue Plate
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
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[bold] PROCEDURE [/bold]
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.
3. 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.
I am not a fan of most macaroni salads, but I have been making this for years and think it's delicious. My guests seem to agree—I hope you will as well.