This is a staple for our family on the 4th of July!
Jalapeño Macaroni Salad
8 oz uncooked elbow macaroni ½ cup mayonnaise 1/4 cup sour cream 2 tablespoons cider vinegar 1 teaspoon sugar 1 teaspoon kosher salt 1/4 teaspoon white pepper 1/4 cup green onions, sliced 2 jalapeno peppers, seeded and chopped 1 red bell pepper; chopped
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 7-8 minutes. Drain, and rinse under cold running water.
In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, bell pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.
“Give me your tired, your poor, your huddled masses yearning to breathe free, the wretched refuse of your teeming shore. Send these, the homeless, tempest-tossed to me, I lift my lamp beside the golden door!” -The Statue of Liberty