Description
A classic Southern macaroni salad featuring tender elbow macaroni tossed in a creamy, tangy dressing with a medley of crunchy vegetables and chopped hard-boiled eggs. Perfect as a side dish for picnics, barbecues, or family gatherings, this recipe balances creaminess with a subtle tang and a hint of sweetness for the ultimate comfort food.
Ingredients
Scale
Pasta
- 3 cups elbow macaroni, cooked and cooled
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Add-ins
- 2 hard-boiled eggs, chopped
- 1/2 cup celery, finely diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish
- 1/2 cup shredded carrots
Instructions
- Cook the macaroni: Prepare the elbow macaroni according to package instructions until tender. Drain and rinse under cold water thoroughly to cool completely and prevent overcooking.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and paprika until the mixture is smooth and well combined.
- Combine ingredients: Add the cooled macaroni, chopped hard-boiled eggs, diced celery, red bell pepper, finely chopped red onion, sweet pickle relish, and shredded carrots into the bowl with the dressing. Stir gently but thoroughly until all ingredients are evenly coated.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld perfectly before serving. For best results, chill overnight.
Notes
- For extra flavor, chill the salad overnight before serving.
- Add diced ham or shredded cheddar cheese for a heartier version.
- Adjust the amount of mayonnaise to achieve your preferred level of creaminess.
