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Macaroni Salad Recipe

American · Side dish · 25 min total

A classic American macaroni salad with a creamy dressing, crunchy vegetables, and a tangy finish. Perfect for picnics, barbecues, or as a side dish.

Ingredients

• 1 pound elbow macaroni
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup sweet pickle relish
• 2 hard-boiled eggs, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking; drain well.
2. In a large bowl, whisk together mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until smooth.
3. Add the cooled macaroni, celery, red bell pepper, red onion, pickle relish, and chopped eggs to the dressing. Stir until well combined.
4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir gently before serving.

Tips

• For extra creaminess, add a splash of milk or additional mayonnaise before serving if the salad seems dry.
• This salad can be made a day ahead; flavors improve overnight.
• Garnish with paprika or fresh parsley for a pop of color.

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