Summertime is made for salads, and lately I’ve been craving
this one. I used to double this recipe and bring it to pot-luck dinners, but I
don’t seem to pot-luck much anymore.
Shrimp Macaroni Salad
8 ounces elbow macaroni
4 ribs celery finely chopped
1/2 bell pepper, seeded and diced
1/2 small onion, diced
2 cups small cooked salad shrimp
1 cup mayonnaise
2 tablespoons sour cream
2 teaspoons white vinegar
1 1/2 teaspoons sugar
3/4 teaspoon celery seed
1/4 teaspoon ground mustard
Salt and pepper to taste
Cook macaroni according to package instructions. Rinse with
cool water; drain. Add celery, pepper, onion, and shrimp and stir to combine. In
a separate bowl, whisk together mayo, sour cream, vinegar, sugar, and
seasonings. Pour dressing over macaroni mixture and stir well. Cover and
refrigerate at least an hour (overnight is even better).
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