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Southern US Picnic Salad Recipe

American · Side dish · 30 min total

A classic Southern-style picnic salad with creamy dressing, crunchy vegetables, and a tangy kick, perfect for outdoor gatherings.

Ingredients

• 4 cups elbow macaroni, uncooked
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 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. Cook macaroni according to package directions until al dente. Drain and rinse with cold water; set aside to cool completely.
2. In a large bowl, whisk together mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until smooth.
3. Add cooled macaroni, celery, bell pepper, onion, relish, and chopped eggs to the bowl. Stir gently until well combined.
4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir again before serving.

Tips

• For extra crunch, add 1/4 cup chopped dill pickles or 1/4 cup toasted pecans.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To make ahead, prepare the salad up to 24 hours in advance; add a splash of milk or extra mayo before serving if it seems dry.

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