This is a good basic recipe for macaroni salad
like the kind you get from an average grocery store deli,
not to vinegary, over salty, sweet, or oniony.
This recipe could not offend anyone.
The flavors are balanced and good, this recipe can
be changed and enhanced to suit your own tastes.
Ingredients
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 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 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Directions:
In a large bowl combine the macaroni, celery,
onion, parsley and tomato, if using.
In a small bowl, whisk together the mayonnaise,
mustard, sugar, vinegar, sour cream and salt.
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.
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