Description
This Best Macaroni Salad is a classic side dish that’s creamy, tangy, and loaded with crunchy veggies. Perfect for potlucks, cookouts, or any family gathering, it’s easy to make and always a crowd-pleaser.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 large eggs, hard-boiled and chopped
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper (red or green)
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp sugar
- 3 tbsp sweet relish
- Salt and pepper, to taste
- 1/2 tsp paprika (optional, for garnish)
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- Peel and chop the hard-boiled eggs.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, sweet relish, salt, and pepper to create the dressing.
- Add the cooled macaroni, chopped eggs, celery, red onion, and bell pepper to the bowl. Stir until everything is well coated.
- Taste and adjust seasoning if needed. Sprinkle with paprika if desired.
- Cover and chill for at least 1 hour before serving for the best flavor.
Notes
- Use Greek yogurt or half sour cream to lighten up the dressing.
- Add shredded cheddar cheese for extra richness.
- Mix in diced ham for a heartier salad.
- Try peas or shredded carrots for added color and crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-cook (except boiling pasta and eggs)
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg