Description
A simple, creamy macaroni salad recipe perfect for picnics and gatherings.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup sweet pickle relish
- 2 hard-boiled eggs, chopped
Instructions
- Cook the macaroni according to package directions until al dente. Drain and rinse immediately with cold water to stop cooking. Set aside.
- In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper until smooth. This is your dressing.
- Add the cooled macaroni, celery, red onion, pickle relish, and chopped hard-boiled eggs to the dressing.
- Stir gently until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to blend.
Notes
- For best flavor, make this salad a day ahead of time.
- Adjust the amount of sugar or vinegar to match your taste preference.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 12
- Sodium: 550
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 8
- Cholesterol: 60
Keywords: macaroni salad, classic, picnic side, creamy salad, American side dish