Here’s a classic macaroni salad—creamy, tangy, and perfect for picnics, BBQs, or as a side dish 🥗
Classic Macaroni Salad
Ingredients
- 8 oz elbow macaroni (about 2 cups uncooked)
- ½ cup mayonnaise
- 2 tsp apple cider vinegar (or white vinegar)
- 1 tsp Dijon mustard
- 1 tsp sugar (optional, balances tang)
- ½ cup celery, finely chopped
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- 2 hard-boiled eggs, chopped (optional)
- Salt & pepper, to taste
- Paprika, for garnish
Instructions
- Cook macaroni
- Boil pasta in salted water until al dente.
- Drain, rinse under cold water, and let cool.
- Make dressing
- In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper.
- Combine ingredients
- Add cooled macaroni, celery, bell pepper, onion, and chopped eggs.
- Stir until evenly coated.
- Chill
- Refrigerate at least 1–2 hours to let flavors meld.
- Serve
- Sprinkle paprika on top for color.
- Serve cold.
Tips & Variations
- 🥒 Add diced pickles or sweet pickle relish for extra tang
- 🧀 Mix in shredded cheddar or cubes of cheese
- 🌱 Make it lighter: replace half the mayo with Greek yogurt
- 🍋 Brighten flavor: add a squeeze of lemon juice
If you want, I can give a Southern-style version, extra-creamy diner style, or a make-ahead version that tastes even better the next day.
Do you want me to do that?
