Classic Macaroni Salad
Creamy, crunchy, and just tangy enough. This is the kind of macaroni salad Grandma brought to every picnic. Full of veggies, pickles, and old-school charm.
Servings: 12 servings
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 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
Pickles: Dill for tang, sweet for that old-school “church cookbook” flavor. Either one works.
Eggs: Optional, but they add richness and a bit of that deviled-egg flair.
Make ahead: This salad actually wants to sit for a while. The flavor gets better after a few hours in the fridge.
Store covered in an airtight container for up to 4 days. Stir before serving to redistribute the dressing. Freezing is not recommended.
Nutrition
Serving: 1 serving | Calories: 388kcal | Carbohydrates: 37g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 522mg | Potassium: 167mg | Fiber: 2g | Sugar: 8g | Vitamin A: 655IU | Vitamin C: 13mg | Calcium: 26mg | Iron: 1mg
