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Classic Mac Salad

Ingredients (12)

  • 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
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Nutritional Information
  • Calories442
  • Fat34.39g
  • Saturated fat6.8g
  • Trans fat0.0g
  • Carbs27.58g
  • Fiber2.06g
  • Sugar3.55g
  • Protein5.25g
  • Cholesterol24.98mg
  • Sodium386.26mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Classic Mac Salad

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. We recommend serving it beside a vegetable side and our easy baked whole chicken recipe for a well-balanced meal.

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.

Instructions

  1. 1Place mayonnaise, sour cream, vinegar, mustard, sugar, salt, paprika, and pepper in a large nonreactive bowl and whisk to combine.
  2. 2Add remaining ingredients and stir to evenly coat. Cover and chill in the refrigerator for at least 1 hour before serving.
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