American Macaroni Salad
(Yield: 6 servings)
(Recipe courtesy of Food Network Kitchen)

2 cups dry elbow macaroni, cooked, rinsed and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 Tbs. minced flat-leaf parsley
½ cup diced vine-ripened tomato (optional)
½ cup prepared mayonnaise
¾ tsp. dry mustard
1½ tsp. sugar
1½ Tbs. cider vinegar
3 Tbs. sour cream
½ tsp. kosher salt, plus more to taste
Freshly ground black pepper
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In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.