Description
This classic macaroni salad is a creamy, tangy dish perfect as a side for picnics, barbecues, or casual meals. Featuring cooked macaroni, hard-boiled eggs, crunchy celery, pickles, and a flavorful mayo-based dressing, it’s easy to prepare and satisfying.
Ingredients
Scale
Salad
- 16 ounces uncooked macaroni
- 3 hard-boiled eggs
- 1/2 cup chopped sweet or dill pickles
- 2 sticks celery, chopped small
- 1/4 cup finely chopped red onion
Dressing
- 1 cup mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon celery salt
- Pepper, to taste
Instructions
- Cook Macaroni: Boil a large pot of salted water and cook the macaroni al dente according to package directions, approximately 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Let it drain well.
- Prepare Hard-Boiled Eggs: In a separate pot, place eggs in cold water and bring to a boil. Once boiling, cook for 10 minutes. Then, cool eggs by running cold water over them and peel once they are fully cooled.
- Make Dressing and Prep Ingredients: In a small bowl, combine mayonnaise, white vinegar, Dijon mustard, sugar, celery salt, and pepper. Chop pickles, celery, and red onion finely while the eggs and pasta cool.
- Combine Salad Ingredients: Add the cooled and drained macaroni to a large bowl. Chop the hard-boiled eggs to your desired size and add to the bowl along with the pickles, celery, and onion.
- Add Dressing and Toss: Pour the dressing over the salad ingredients and toss gently until everything is well coated.
- Chill or Serve: Serve immediately or cover and refrigerate for a few hours to allow flavors to meld for best taste.
Notes
- Make sure to rinse and cool the macaroni well to prevent it from becoming mushy and to help the dressing stick better.
- Hard-boiled eggs can be prepared a day ahead to save time.
- Adjust the sugar and vinegar in the dressing according to your preferred balance of tanginess and sweetness.
- For extra crunch, add finely diced bell peppers or shredded carrots.
- This salad keeps well refrigerated for up to 2 days but is best enjoyed within the first 24 hours.
