2 1/2 cups, elbow macaroni, cooked, rinsed, and drained
6 to 8 eggs, hard boiled, finely chopped
1/2 red onion, finely chopped
10 to 12 radishes, finely chopped
3 to 4 stalks celery, finely chopped
1/2 cup fresh, flat-leaf parsley, roughly chopped
1 1/2 cups mayonnaise
2 1/4 teaspoons yellow mustard
1 1/2 tablespoons sugar
1 1/2 tablespoons cider vinegar
1/2 cup sour cream (I usually make it heaping)
1 1/2 teaspoons sea salt
Freshly ground black pepper
Instructions
As your macaroni and eggs are cooking chop all of your vegetables
and place in a large bowl. For the red onions and radishes, chop
these 1st and soak in ice cold water. Note - I usually let them
soak for about 20 minutes. The longer the better and drain well
before adding to your macaroni. This will help cut back on the
harshness of the onion and stop the radishes from running.
Once the macaroni is done and drained well, add to the veggies.
Then take your chopped parsley and eggs and add to the macaroni
and veggies, mixing everything.
In a separate bowl, whisk together the mayo, mustard, sugar,
vinegar, sour cream, sea salt, and ground pepper. Add as much or
as little dressing to the macaroni, based on how creamy you want
your macaroni salad to be. I usually add 1/2 of the dressing and
then save the rest to add right before serving. Once mixed, taste
and add salt and pepper as needed. Cover tightly and store in
refrigerator. Best if made the night before so it can refrigerate
overnight. The extra dressing to be stored in a sealed container in
the refrigerator. Note - if making the night before, you will need
to add extra dressing before serving.
Serving
Suggestions
Pleaser for any picnic
Originally Submitted
7/24/2011
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