Description
A classic macaroni salad that is cool, creamy, a little tangy, and perfect for cookouts, picnics, BBQs, or easy make-ahead lunches.
Ingredients
Scale
- 16 oz uncooked elbow macaroni
- 3 hard-boiled eggs, chopped
- 1/2 cup chopped sweet or dill pickles
- 2 stalks celery, chopped small
- 1/4 cup finely chopped red onion
- 1 cup mayo
- 1 tablespoon white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon celery salt
- Pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook the elbow macaroni according to the package directions until just al dente.
- Drain the macaroni and rinse under cold water to stop the cooking.
- Let the pasta drain fully before mixing.
- Hard-boil the eggs, then cool, peel, and chop them.
- In a small bowl, mix the mayo, white vinegar, Dijon mustard, sugar, celery salt, and pepper until smooth.
- Add the cooled macaroni to a large bowl.
- Add the chopped eggs, pickles, celery, and red onion.
- Pour the dressing over everything.
- Toss until the macaroni salad is well coated.
- Serve right away or chill for a couple of hours so the flavors come together.
- Stir before serving and add a little extra mayo if needed.
Notes
Rinse the pasta after cooking and let it drain well so the dressing stays creamy. Chilling the salad for a few hours makes the flavor even better.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2g
- Sodium: 430mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg