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Classic Mac Salad Recipe

Classic Mac Salad
Difficulty: Easy | Total Time: | Makes: 6 to 8 servings

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 photo gallery of Picnic Recipes.

INGREDIENTS
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 3/4 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound cooked elbow macaroni, rinsed and cooled
  • 3/4 cup celery, small dice
  • 1/3 cup fresh Italian parsley, finely chopped
  • 1/4 cup red onion, small dice
INSTRUCTIONS
  1. Place mayonnaise, sour cream, vinegar, mustard, sugar, salt, paprika, and pepper in a large nonreactive bowl and whisk to combine.
  2. Add remaining ingredients and stir to evenly coat. Cover and chill in the refrigerator for at least 1 hour before serving.