@amostl: Reuben Macaroni Salad with Chopped Pickles Ingredients: 8 oz elbow macaroni 1 cup cooked corned beef, chopped 1 cup sauerkraut, drained and rinsed 1/2 cup chopped dill pickles 1/2 cup shredded Swiss cheese 1/2 cup mayonnaise 1/4 cup sour cream 1 tbsp Dijon mustard 1 tbsp apple cider vinegar 1 tsp garlic powder Salt and pepper to taste Fresh parsley for garnish Steps: 1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water, then set aside to cool. 2. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Whisk until smooth. 3. Add the cooled macaroni, chopped corned beef, sauerkraut, dill pickles, and Swiss cheese to the dressing. Gently toss until everything is well coated. 4. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. 5. Before serving, give the salad a good stir and adjust seasoning if needed. Garnish with fresh parsley. Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Tips: - For extra flavor, consider adding a sprinkle of caraway seeds or a dash of hot sauce to the dressing. - This salad is great for picnics; just keep it chilled until serving. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day.

Angie Most

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Region: US

Thursday 20 August 2026 23:22:57 GMT