We invited my mother-in-law over for a belated July 4th celebration dinner the Saturday after the holiday. I was all set to make my creamy macaroni salad when I realized my carrots were moldy. Since it's one of the only veggie ingredients in the dish I knew I needed to find a different recipe. A quick Google search for macaroni salad brought up this American Macaroni Salad from the folks at the Food Network Kitchens.
As much as we all enjoy the other macaroni salad I often make, this was a great alternative. I had to make a few changes based on what I had on hand. I loved the addition of the tomato, something I wouldn't have thought to add. The mixture of flavors from the mayo, dry mustard, sour cream and lemon juice was perfect. I only made a half order and we polished it off that night. I can't wait to make this one again.
American Macaroni Salad
Modified from Food Network Kitchens
1/2 pound elbow macaroni, cooked, rinsed, and drained
2 hard-cooked large eggs, roughly chopped
2 celery stalks, diced
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1/2 cup diced vine-ripened tomato
1 tablespoon minced flat-leaf parsley (optional)
1/2 cup mayonnaise
3/4 teaspoon dry mustard
1 1/2 tablespoons lemon juice
3 tablespoons sour cream
Salt and pepper, to taste
In a large bowl combine the macaroni, eggs, celery, onion, tomato and parsley. In a small bowl, whisk together the mayonnaise, dry mustard, lemon juice, sour cream, salt and pepper. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste.
Can be stored, covered, in the refrigerator, for up to 3 days.