2 cups elbow macaroni noodles, cooked until barely done, or al dente'
3/4 cup mayonnaise
1/3 cup sour cream
6 tbls. white vinegar
2 tbls. sugar
2 stalks celery, diced
1 medium onion, diced
1 tbls. parsley flakes
Course-ground black pepper and Himalayan salt, to taste
Options: Add drained tuna fish, cooked cubed chicken, diced ham, cooked bacon, chopped hard boiled eggs, diced peppers, carrots or broccoli if desired. I almost always add carrots for the extra crunch.
Boil elbow macaroni until barely done, or al dente'. Drain and rinse with cold water.
In a large bowl add all other remaining ingredients and mix until well blended. Toss in cooked macaroni and mix well with a spoon; mixture will look soupy, the macaroni will absorb the liquid as it cools.
Spoon into a covered bowl and store in the refrigerator several hours. Mix with a spoon, taste and adjust seasonings as needed.
Serve cold with your choice of barbecued meats.
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