We enjoy this here year round! It’s a great side dish to almost anything grilled. Perfect for a backyard barbecue, or picnic.
2 cups elbow macaroni noodles, cooked until barely done, or al dente’
3/4 cup mayonnaise
1/3 cup sour cream
6 tbls. white vinegar
2 tbls. sugar
2 stalks celery, diced
1 medium onion, diced
1 tbls. parsley flakes
Course-ground black pepper and Himalayan salt, to taste
Options: Add drained tuna fish, cooked cubed chicken, diced ham, cooked bacon, chopped hard boiled eggs, diced peppers or carrots if desired
Boil elbow macaroni until barely done, or al dente’. Drain and rinse with cold water.
In a large bowl add all other remaining ingredients and mix until well blended. Toss in cooked macaroni and mix well with a spoon; mixture will look soupy, the macaroni will absorb the liquid as it cools.
Spoon into a covered bowl and store in the refrigerator several hours. Mix with a spoon, taste and adjust seasonings as needed.
Serve cold with your choice of barbecued meats.