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This classic macaroni salad is creamy, tangy, and packed with crunch. All the retro picnic vibes without the soggy sadness. It’s the side dish that shows up and shows off, with sweet pickles (or dill, if that’s your jam), crisp veggies, and just enough paprika to give it that church-potluck glamour.
Here’s Why This Recipe Works
Creamy but balanced: Mayo, mustard, and pickle juice hit that sweet spot between rich and tangy, similar to the dressing in my pea salad with cheese.
Veggie crunch: Celery, onion, and bell pepper add bite so it’s not just mushy noodles
Customizable flavor: Go sweet or savory with your pickles, add eggs or skip ’em, your call.
Even better the next day: This mac salad thrives after a nap in the fridge.
If cold creamy salads are your comfort zone, don’t miss my shrimp pasta salad. It’s got that throwback flavor that feels straight out of Grandma’s recipe box
Recipe Tips
Salt that pasta water: Like, really salt it. This is your only chance to season the noodles.
Cool it down: Rinse the pasta after cooking so it doesn’t steam your salad into a gummy mess.
Dice small: Keep your veggies and eggs in bite-sized pieces for that perfect scoopable texture.
Let it sit: At least 2 hours in the fridge, but overnight is ideal for full flavor vibes.
Retro vibes: Garnish with a dusting of paprika if you’re feeling nostalgic (or showing off).
If you like this kind of creamy, old-school salad, my turkey salad is another one to bookmark.
Mac Salad
This classic macaroni salad hits all the right notes: creamy, crunchy, a little tangy, and loaded with nostalgic flair. Make it for your next cookout, picnic, or just because you want a bowl of cold comfort food that actually delivers.
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Classic Macaroni Salad
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Ingredients
- 1 pound elbow macaroni, about 4 cups dry
- Salt , for the pasta water
- 2 to 3 stalks celery, diced
- 1 red bell pepper, chopped (or green for extra retro vibes)
- ½ red onion, chopped
- ¾ cup sweet relish, or chopped dill pickles (your call, some folks swear by sweet relish)
- 4 hard boiled eggs, peeled and chopped
Dressing:
- 1½ cups mayonnaise
- 2 to 3 tablespoons yellow mustard
- 1 to 3 tablespoons pickle juice , or apple cider vinegar
- 1 tablespoon granulated sugar
- ¾ teaspoon salt, more to taste
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika, plus more for garnish if you want that potluck look
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni until just tender (al dente), about 8 to 9 minutes. Drain and rinse with cold water to stop the cooking. Let it cool completely.
- Add the cooled macaroni, chopped veggies, pickles, and eggs to a large bowl.
- In a small mixing bowl, whisk together the mayo, mustard, pickle juice (or vinegar), sugar, salt, pepper, garlic powder, and paprika until smooth.
- Pour in about ¾ of the dressing and gently fold everything together until well coated. Taste and decide if you want to add more dressing. Some like it creamier, some like it lighter. Save any remaining dressing in the fridge; it’s great stirred in the next day if the salad feels dry, or slathered on a sandwich.
- Cover and refrigerate for at least 2 hours before serving (overnight is even better). Stir before serving and sprinkle a little extra paprika on top if you’re feeling festive. Serve cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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