Classic Mac Salad


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


Place mayonnaise, sour cream, vinegar, mustard, sugar, salt, paprika, and pepper in a large nonreactive bowl and whisk to combine.

Add remaining ingredients and stir to evenly coat. Cover and chill in the refrigerator for at least 1 hour before serving.

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