entertaining by the bay

casual cooking and living

Dill Macaroni Salad

Serves 6

1 pound cooked elbow macaroni

3/4 cup sour cream

1 cup mayonnaise

4 tablespoons heavy cream

1 tablespoon white vinegar

2 tablespoons lemon juice

1 teaspoon lemon zest

3 celery ribs, chopped finely

1/2 onion ,chopped finely

3 tablespoons dill, chopped

2 tablespoon fine sugar

1 tablespoon fine sea salt

1 teaspoon hot paprika

1/2 teaspoon freshly ground black pepper

Optional: 3-4 tablespoons water

Directions

In a large bowl add all ingredients. Combine well. Serve immediately or cover and refrigerate until ready for use. Before serving from the refrigerator add 3-4 tablespoons of water to add a little moisture. Garnish with additional paprika and dill leaves.

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