- 1 pound elbow macaroni
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons white sugar
- 2 tablespoons white vinegar
- 2 tablespoons yellow mustard
- 1 teaspoon salt
- 3 stalks celery, diced
- Cook macaroni according to package directions; drain and rinse with cold water.
- In a large bowl, mix together the mayonnaise, sour cream, sugar, vinegar, mustard and salt.
- Stir in the celery and macaroni.
- Refrigerate for at least 1 hour before serving.
macaroni salad
salad
pasta salad
summer salad
picnic food