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!


2 cups dry elbow macaroni

1/2 cup diced celery

1 cucumber, peeled and diced

3 green onions, sliced, (both white and green parts)

1 Tablespoon minced flat-leaf parsley

2 cups diced ham

1 medium tomato, seeded and diced

4 eggs, hard-boiled and diced, optional

3 Tablespoons sweet pickle relish


1 cup mayonnaise

1 1/2 teaspoons dry mustard

3 teaspoons sugar

3 Tablespoons apple cider or white wine vinegar

6 Tablespoons sour cream


4 Tablespoons Greek yogurt (for more of a tart flavor)

1 teaspoon kosher salt, plus more to taste

Freshly 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.
Serves 6.

Note: This salad will last up to three days covered in the refrigerator. Be sure to add more mayonnaise or Greek yogurt if you do. However, I always make extra dressing to add to leftovers.

Note: You can substitute any number of ingredients: black olives, green olives with pimento, roasted red peppers, green olives, pickles, dill pickle relish, jalapenos, etc.