Classic Macaroni Salad
A beloved dish that brings warmth and nostalgia, perfect for picnics, potlucks, and family gatherings.
Ingredients
Main Ingredients
- 8 ounces elbow macaroni Substitute with whole grain pasta for a healthier option
- 1 cup mayonnaise Greek yogurt can be used for a lighter texture
- 1 tablespoon apple cider vinegar For a subtle tang
- 1 tablespoon Dijon mustard Adds a lovely kick
- 1 teaspoon sugar To balance the flavors
- 1 teaspoon salt To enhance taste
- 1/2 teaspoon black pepper Adds a hint of spice
- 1 cup diced celery For crunch
- 1/2 cup diced red onion Freshness and sweetness
- 1 cup diced bell pepper Color and flavor, use any variety
- 1/2 cup sweet pickle relish Optional for that sweet and tangy twist
- 2 hard-boiled eggs chopped For extra richness; omit for a vegan option
Instructions
Preparation
- In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente. Once done, drain and rinse under cold water to stop the cooking process.
- In a mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Whisk until smooth.
- Dice the celery, red onion, and bell pepper.
- In a large mixing bowl, add the cooled macaroni, chopped vegetables, and pickle relish if desired. Pour the dressing over the top and gently fold everything together.
- Fold in the chopped hard-boiled eggs, careful not to mash them too much.
- Cover the salad and refrigerate for at least 30 minutes before serving.
Notes
This salad tastes even better after a day in the fridge as the flavors deepen. Store any leftovers in an airtight container in the refrigerator for up to three days.