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.
“ There is something uncannily adaptive about anti-Semitism: the way it can hide, unsuspected, in the most progressive minds.” James Lasdun