Bacon and Macaroni Salad
Ingredients
- 1 pound sliced bacon
- 1 (16 ounce) package elbow macaroni
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup white sugar
- ¼ cup apple cider vinegar
- 2 tablespoons prepared yellow mustard
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 hard-cooked eggs, chopped
- 3 tomatoes, seeded and chopped
- 1 large cucumber, peeled and chopped
- ½ cup chopped celery
- ½ cup sliced green olives
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Instructions
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain on paper towels. Crumble; set aside.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
- Whisk mayonnaise, sour cream, sugar, vinegar, mustard, salt, and black pepper together in a large bowl until sugar dissolves. Add bacon, macaroni, eggs, tomato, cucumber, and celery; gently fold until evenly coated in dressing. Sprinkle with sliced olives; serve.
Source
Original recipe: View Original