Friday, July 23, 2010

American Macaroni Salad from the FN Kitchens

This American Macaroni Salad is from the Food Network Kitchens.  I made it last week for Alison's party, and it is really good.  It has a five-star rating on the FN Web site.  I'm not a fan of raw red onion so I substituted the milder Vidalia for red.  I used seeded and diced Roma tomatoes, and left out the parsley because I didn't have any.  I made about ten pounds of this salad, and loved the flavor.  The vinegar and sour cream provide a little bit of a welcome tang, and the sugar adds a nice balance.  It reminds me of a cole slaw dressing but is fantastic with elbow macaroni.  Give it a try for your next barbeque or as a nice side dish for a simple dinner. 


  • 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


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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