I can never have enough macaroni salad; I love, love, love it! It is a dish made for all-seasons and all-occasions from wedding and baby showers, to barbeques to pool parties to potluck dinners at church. Oh My!
2 cups dry elbow macaroni
1/2 cup diced celery
1 cucumber, peeled and diced
3 green onions, sliced, (both white and green parts)
1 Tablespoon minced flat-leaf parsley
2 cups diced ham
1 medium tomato, seeded and diced
4 eggs, hard-boiled and diced, optional
3 Tablespoons sweet pickle relish
1 cup mayonnaise
1 1/2 teaspoons dry mustard
3 teaspoons sugar
3 Tablespoons apple cider or white wine vinegar
6 Tablespoons sour cream
4 Tablespoons Greek yogurt (for more of a tart flavor)
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Note: This salad will last up to three days covered in the refrigerator. Be sure to add more mayonnaise or Greek yogurt if you do. However, I always make extra dressing to add to leftovers.
Note: You can substitute any number of ingredients: black olives, green olives with pimento, roasted red peppers, green olives, pickles, dill pickle relish, jalapenos, etc.
P.O. Box 8 Tulsa, OK 74101-0008