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Macaroni Salad with Dill and Ham

Prep Time
20 min
Cook Time
8 min
Yields
4 - 6 servings

Macaroni salad with diced ham, peas and dill is a great side dish to serve year-round.

Cook’s Note:  Why the milk? When we left it out of the recipe, the macaroni absorbed too much of the dressing and the salad was overly acidic. Adding just a couple of tablespoons mellowed the dressing and gave the salad a wonderful old-fashioned quality without being goopy or heavy.

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ingredients

¼
medium red onion, minced
2
tsp kosher salt, plus additional for salting water
8
ounce elbow macaroni (about 2 cups)
2
tbsp milk
2
tbsp white wine vinegar
1
tbsp Dijon mustard
Freshly ground black pepper
cup extra-virgin olive oil
cup sour cream
6
ounce cooked ham, cut into 1/3-inch cubes
¾
cup frozen baby peas, thawed (about 4 oz)
2
rib celery, with leaves, diced
2
tbsp chopped fresh dill
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directions

Step 1

To mellow the minced onion, soak it in cold water while you make the salad.

Step 2

Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.

Step 3

For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.

Step 4

Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve.

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