Classic Mac Salad Recipe
"A flavorful update of a classic picnic side dish. We’ve removed the excessive mayo typical of macaroni salad and added a dollop of sour cream. If you’re going to throw dietary caution to the wind, your mac salad should at least taste good. Game plan: The macaroni salad can be made up to 24 hours in advance and refrigerated in a covered container. Stir well before serving. This recipe was featured as part of both our Picnic for the Fourth of July menu and our Picnic Recipes photo gallery...."
INGREDIENTS
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1 cup mayonnaise
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1/2 cup sour cream
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3 tablespoons cider vinegar
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2 tablespoons Dijon mustard
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1 tablespoon granulated sugar
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2 teaspoons kosher salt
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3/4 teaspoon paprika
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1/2 teaspoon freshly ground black pepper
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1 pound cooked elbow macaroni, rinsed and cooled
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3/4 cup celery, small dice
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1/3 cup fresh Italian parsley, finely chopped
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1/4 cup red onion, small dice
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