Ah, Macaroni Salad—classic, creamy, and perfect as a side for picnics, BBQs, or potlucks 🍝🥗. Here’s a full, tried-and-true recipe:
🥗 Classic Macaroni Salad
Ingredients (serves 6–8)
- 2 cups elbow macaroni (uncooked)
- 1 cup mayonnaise
- 2 tsp Dijon mustard (optional, adds tang)
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp sugar
- Salt & black pepper, to taste
- ½ cup celery, finely chopped
- ½ cup red bell pepper, finely chopped
- ¼ cup red onion, finely chopped
- 2 hard-boiled eggs, chopped (optional)
- ¼ cup sweet pickle relish (optional)
Instructions
- Cook the macaroni
- Cook macaroni in salted boiling water until al dente.
- Drain and rinse under cold water to stop cooking and cool the pasta.
- Prepare the dressing
- In a large bowl, mix mayonnaise, Dijon mustard, vinegar, sugar, salt, and pepper until smooth.
- Combine ingredients
- Add cooled macaroni, celery, bell pepper, red onion, and optional ingredients (eggs, pickle relish) to the dressing.
- Stir until well coated.
- Chill
- Cover and refrigerate at least 1 hour before serving to let flavors meld.
- Serve
- Garnish with paprika or chopped fresh parsley for color.
Tips for Perfect Macaroni Salad
- Pasta texture: Don’t overcook; you want the macaroni slightly firm.
- Flavor balance: A little acid (vinegar or lemon) brightens the creamy dressing.
- Add-ins: Peas, shredded carrots, or diced ham are optional but tasty.
- Make ahead: Macaroni salad tastes best after chilling 2–4 hours, even overnight.
If you want, I can give a “Southern-style creamy macaroni salad” version with extra tang, celery seeds, hard-boiled eggs, and a hint of sweet pickle—basically the crowd-pleaser classic.
Do you want me to do that?
