Macaroni Salad
A cold, creamy bowl of macaroni salad, perfect for barbecues and potlucks, combining tender pasta with crunchy vegetables and a rich, tangy dressing.
Ingredients
Pasta and Eggs
- 16 ounces uncooked macaroni Small elbow macaroni preferred for classic texture.
- 3 pieces eggs Hard-boiled and chopped.
Vegetables
- 1/2 cup chopped sweet or dill pickles Choose based on preference for sweetness or tang.
- 2 sticks celery, chopped small Provides crunch.
- 1/4 cup finely chopped red onion Adds flavor.
Dressing
- 1 cup mayonnaise Use good-quality full-fat mayo for richness.
- 1 tablespoon white vinegar For acidity.
- 1 teaspoon Dijon mustard For tanginess.
- 1 teaspoon sugar Adds a hint of sweetness.
- 1/2 teaspoon celery salt Enhances flavor.
- to taste Pepper For seasoning.
Instructions
Preparation
- Cook the macaroni until al dente in a large pot of salted boiling water according to package directions. Drain and rinse under cold water.
- Hard-boil the eggs by bringing them to a boil, then simmering for 10 minutes. Cool, peel, and chop.
Dressing
- In a bowl, whisk together mayo, vinegar, mustard, sugar, celery salt, and pepper. Set aside.
Mixing
- In a large bowl, combine cooled pasta, chopped eggs, pickles, celery, and onion. Pour the dressing over and toss gently.
- Chill for at least 2 hours before serving, preferably overnight.
Notes
Make a day in advance for best flavor. Add a splash of vinegar if the salad needs brightness just before serving.