Classic Macaroni Salad – Easy Recipe
Embrace the timeless comfort of a truly classic macaroni salad with this incredibly easy recipe! Perfect for potlucks, picnics, or a simple weeknight side, this dish brings together tender pasta, crisp vegetables, and a creamy, tangy dressing that everyone will love. Get ready to whip up a batch of pure nostalgic deliciousness!
Ingredients
- 1 pound elbow macaroni
- 1 cup mayonnaise (full-fat recommended for best flavor)
- 1/2 cup finely chopped celery (about 2 stalks)
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper (optional, for color and crunch)
- 2 large hard-boiled eggs, chopped
- 2 tablespoons apple cider vinegar or white vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Paprika, for garnish (optional)
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Drain thoroughly again and set aside.
- While the macaroni cooks, prepare your vegetables and chop the hard-boiled eggs.
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth and well combined.
- Add the cooled macaroni, chopped celery, red onion, red bell pepper (if using), and chopped hard-boiled eggs to the bowl with the dressing.
- Gently fold all ingredients together until the macaroni and vegetables are evenly coated with the dressing.
- Taste and adjust seasonings if necessary, adding more salt, pepper, or a touch more sugar/vinegar to your preference.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld and the salad to chill thoroughly. This step is crucial for the best taste.
- Before serving, give the salad a good stir. Garnish with a sprinkle of paprika, if desired.
- Serve cold as a delicious side dish.
