- This is a great side dish and hearty enough for a main dish. The recipe is also easily reduced, I just made a bowl for lunch.
- I wanted to try sour cream as something new in a salad and while it was fine, I'll stick to mayo.
- The biggest complaints in the FN comments about this recipe: the amount of salt, vinegar, olive oil and mustard. I always say that's the great thing about cooking for ourselves, make it how you like it-you know your crowd! Cut back on the recipe and add these ingredients a little at a time to taste.
- Love adding lots of extra cool, crunchy celery to summer salads.
- Used dill weed, didn't have fresh. Simple rule of thumb, use about 1/3 of what's called for fresh (1 Tblsp fresh=1 tsp of dry). I suggest starting out with less and adding more to taste, especially for a strong herb like dill.
- I used half whole wheat pasta.
- A little pinch of sugar never hurt anything:@)
- You may have noticed I added the bacon label, I think it would be seriously good in this.
- My biggest tip: I added a big ole heaping spoonful of sweet relish to the top of my bowl for lunch... I do highly recommend that!
1/4 medium red onion, minced-I used a yellow onion
2 tsp kosher salt-adjust to taste
2 C dry elbow macaroni, cooked and run under cold water to chill
2 Tblsp milk-I didn't use this
2 Tblsp white wine vinegar-I added a splash of cider vinegar
1 Tblsp Dijon mustard-I added a little squirt
freshly ground black pepper
1/3 C olive oil-I did not add this
1/3 C sour cream-I used low fat
6oz ham, cut into cubes-I tossed in what I had
3/4 C frozen peas, thawed
2 ribs celery, diced-left mine in hearty slices
2 Tblsp fresh dill, chopped-I used dry
lots of sweet relish-optional-but recommended
~ Mix everything well and keep chilled until serving time-it can be that easy folks...
~ If you'd like more exact directions, how-to's and why's please see the FN link HERE.