All-American Macaroni Salad
All-American Macaroni Salad
All-American Macaroni Salad
All-American Macaroni Salad

All-American Macaroni Salad

David Venable

Summer just isn't summer without macaroni salad. It's perfect for virtually every summer event...picnics, barbecues, weeknight dinner, you name it!

Salad

  • 4 cups elbow macaroni, cooked, drained, and chilled
  • 1 cup red onion, chopped
  • 1 cup celery, chopped
  • 1 cup frozen peas, defrosted
  • 1/2 cup red peppers, chopped
  • 1 cup carrots, grated
  • 3 eggs, hardboiled and chopped
  • 1/2 lb thinly sliced deli ham, diced

Directions

Combine the elbows, onion, celery, peas, red peppers, carrots, eggs, and ham in a large mixing bowl.
Then, in a separate bowl, combine the mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, black pepper, salt, sugar, and celery seed. Mix until fully combined.
Pour the dressing over the salad ingredients and fold until evenly coated. Chill and serve.

Dressing

  • 1-1/2 cups mayonnaise
  • 3/4 cup sour cream
  • 2 Tbsp Dijon mustard
  • 3 Tbsp white vinegar
  • 1/2 tsp garlic powder
  • 1 tsp ground black pepper
  • 2 tsp kosher salt
  • 1 Tbsp sugar
  • 1 tsp celery seed

Cook's Notes

To make this salad heartier, I added some ham and hard-boiled eggs. You can also add (or substitute) diced chicken, turkey, or even salami.

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