Mary Anne's Macaroni & Ham Salad
I can never have enough macaroni salad; I love, love, love it! It is a dish made for all-seasons and all-occasions from wedding and baby showers, to barbeques to pool parties to potluck dinners at church. Oh My!Salad:2 cups dry elbow macaroni1/2 cup diced celery1 cucumber, peeled and diced3 green onions, sliced, (both white and green parts)1 Tablespoon minced flat-leaf parsley2 cups diced ham1 medium tomato, seeded and diced4 eggs, hard-boiled and diced, optional3 Tablespoons sweet pickle relishDressing:1 cup mayonnaise1 1/2 teaspoons dry mustard3 teaspoons sugar3 Tablespoons apple cider or white wine vinegar6 Tablespoons sour creamOr4 Tablespoons Greek yogurt (for more of a tart flavor)1 teaspoon kosher salt, plus more to tasteFreshly ground black pepper
- Prepare macaroni in lightly salted water according to package directions. Set aside.
- In a large bowl combine the macaroni, celery, cucumber, green onion, parsley, diced ham, tomato, hard-boiled eggs, if using, and relish. Set aside.
- In a small bowl or blender, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream or Greek yogurt, salt and pepper. Pour dressing over salad and stir to combine. Season salad with salt and pepper to taste. Refrigerate for at least one hour.
- If making the night before or more than one hour before serving, pour half of the dressing over the salad and mix well. Refrigerate and just before serving, add the rest of the dressing and mix well again.