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Classic Macaroni Salad

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A creamy and crunchy macaroni salad perfect for potlucks or a light meal.

Ingredients

Scale
  • 1 lb elbow macaroni
  • 4 large hard-boiled eggs, peeled and chopped
  • 1 cup celery, finely chopped (about 3 ribs)
  • 1/2 cup yellow onion, finely chopped (about 1 small onion)
  • 1/2 cup sweet pickle relish, drained
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup fresh parsley, chopped (optional)
  • 1 1/4 cups full-fat mayonnaise
  • 2 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp celery seed (optional)
  • 2โ€“3 tbsp whole milk (optional, to thin the dressing if needed)

Instructions

  1. Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook until just al dente, about 8 minutes. Do not overcook. Drain and rinse under cold water until completely cool, then drain well.
  2. In a medium bowl, whisk together the mayonnaise, white vinegar, yellow mustard, sugar, salt, pepper, garlic powder, and celery seed until smooth. Taste it; it should taste tangy and slightly sweet. If too thick, adjust with milk a tablespoon at a time until pourable.
  3. In a large bowl, add the drained macaroni, chopped eggs, celery, onion, sweet pickle relish, and red bell pepper. Pour 1 cup of the dressing over the top and stir well until every piece of pasta is coated. The salad will look very creamy.
  4. Cover the bowl tightly and refrigerate for at least 120 minutes, preferably overnight. This allows flavors to meld, improving the overall taste.
  5. Before serving, if the salad seems dry, stir in a tablespoon of mayonnaise and a splash of milk or vinegar to revive its moistness.

Notes

Adjust the sweetness and acidity levels of the dressing to your preference before mixing. Feel free to add other vegetables or proteins to customize your salad.

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