Here’s a classic, creamy macaroni salad recipe that’s easy to make and perfect for picnics, BBQs, or a simple lunch. I’ll give both the ingredients and step-by-step instructions.
Ingredients (serves 6–8)
- Macaroni: 2 cups dry elbow macaroni
- Vegetables:
- 1 cup finely chopped celery
- 1/2 cup finely chopped red or green bell pepper
- 1/4 cup finely chopped red onion (optional)
- 1/2 cup shredded carrot (optional)
- Eggs: 2 hard-boiled, chopped (optional, but classic)
- Mayonnaise: 3/4 cup
- Mustard: 1–2 tbsp (yellow or Dijon)
- Vinegar: 1 tbsp (white or apple cider)
- Sugar: 1 tsp (optional, balances the flavors)
- Salt & pepper: to taste
- Optional extras:
- Pickles or relish (2–3 tbsp)
- Paprika for garnish
Instructions
- Cook the macaroni
- Bring a large pot of salted water to a boil.
- Add macaroni and cook until just tender (al dente). Usually 7–8 minutes.
- Drain and rinse under cold water to stop the cooking and cool it down. Drain well.
- Prepare the dressing
- In a bowl, mix mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
- Combine salad ingredients
- In a large bowl, combine cooled macaroni, chopped vegetables, and chopped hard-boiled eggs.
- Pour dressing over the macaroni mixture and gently fold until everything is coated evenly.
- Chill
- Cover and refrigerate for at least 1 hour before serving. This helps the flavors meld together.
- Serve
- Sprinkle paprika on top for color (optional). Serve cold.
Tips & Variations:
- For a lighter version, substitute half the mayo with Greek yogurt or sour cream.
- Add diced ham, cooked bacon, or shredded chicken for a protein boost.
- For a tangy twist, add a splash of pickle juice to the dressing.
If you want, I can also give you a super creamy, extra flavorful version that uses a little secret ingredient to make it taste like classic deli macaroni salad. It’s a game-changer.
Do you want me to share that version too?
