AMERICAN MACARONI SALAD
The America melting pot of macaroni salads, has a little of everything good
2 C. dry elbow macaroni, cooked, rinsed, and drained
1/3 C. diced celery
1/4 C. minced red onion, soaked in cold water for 5 minutes, drained
1 Tbsp. flat-leaf parsley, minced
1/2 C. vine-ripened tomato, diced (optional)
1 1/2 C. chedar cheese, chopped or grated
1/2 C. 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
HOW TO MAKE:
1-In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using, and cheese.
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.
4-Season with salt and pepper to taste.
5-Serve. Store covered in the refrigerator, for up to 3 days.
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