Ingredients:
1 / 4 cup minced red onion, soaked in cold water, 5 minutes, drained
1 tablespoon minced flat-leaf parsley
2 cups dry elbow macaroni, cooked, rinsed and drained
1 / 3 cup diced celery
1 / 2 cup diced vine-ripe tomatoes
1 / 2 cup of mayonnaise is ready
3 / 4 teaspoon dry mustard
3 tablespoons sour cream
1 / 2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
1 1 / 2 teaspoon sugar
1 1 / 2 tablespoons cider vinegar
Directions:
In a bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, salt and sour cream. Pour the sauce over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store in refrigerator covered for up to 3 days.Done
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