Classic Macaroni Salad Recipe

I always enjoy making my Classic Macaroni Salad. I was charmed by the balance of creamy mayonnaise, tangy apple cider vinegar, and bright yellow mustard. Tender elbow macaroni combines with crunchy celery, red onion, dill pickles, and chopped hard boiled eggs to form a side dish perfect for potlucks and family gatherings.

I’ve always been fascinated by how a simple dish can pack so much flavor and history. My Classic Macaroni Salad is one of those recipes that never fails to spark memories of fun family potlucks down South.

I learned this one during a last-minute kitchen adventure when I tossed together 8 oz of elbow macaroni, a cup of diced celery, and half a cup each of red onion and dill pickles. The chopped hard boiled eggs add that extra texture while the creamy blend of 1 cup mayonnaise, 1 tablespoon yellow mustard, and apple cider vinegar with a pinch of sugar ties everything together in a surprisingly fresh way.

I like how this salad strikes that balance between being easy and familiar, a bit like those well-loved Easy Macaroni Salad recipes. It kinda reminds me of a timeless side dish that goes amazing with any Southern spread, making it one of the Best Macaroni Salads in my book.

Why I Like this Recipe

I love how creamy and tangy the dressing is, it just makes the whole dish feel so satisfying. The mix of apple cider vinegar, mustard, and even a bit of sugar really brings every bite to life.

I like how the crunchy veggies – celery, red onions, and pickles – add that perfect texture. They make the salad interesting and fun to eat, every single time.

This recipe always reminds me of family potlucks and good times back home. It makes me feel nostalgic, and that connection to old memories is something I really value.

It’s super easy to whip together even when I’m in a rush, and it chills nicely in the fridge so the flavors just meld together perfectly, which is awesome when I’m short on time.

Ingredients

• Elbow macaroni: It gives plenty of carbohydrates for energy but can be a bit too starchy sometimes.
• Celery: Adds fibre and crunch, which makes the salad refreshing and light.
• Red onion: Offers vitamins and antioxidants while lending a sharp, tangy bite.
• Dill pickles: Brings a sour zest that cuts through the creamy texture nicely.
• Hard boiled eggs: Provides quality protein and a rich feel to the dish overall.
• Mayonnaise: Creamy and smooth, it ties the salad together with a mild sweetness.
• Yellow mustard: Adds a tangy kick balancing flavors without overpowering other ingredients.

Ingredient Quantities

• 8 oz elbow macaroni
• 1 cup diced celery
• 1/2 cup diced red onion
• 1/2 cup diced dill pickles
• 2 hard boiled eggs, chopped
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 2 tablespoons apple cider vinegar
• 2 teaspoons sugar
• Salt and pepper to taste

How to Make this

1. Boil the elbow macaroni in a large pot of salted water until it’s al dente, then drain and set it aside to cool.

2. While the pasta is still warm, dice the celery, red onion, and dill pickles and add them to a big mixing bowl.

3. Chop up the hard boiled eggs and toss them in with the veggies.

4. In a small bowl, mix together the mayonnaise, yellow mustard, apple cider vinegar, and sugar until it’s nicely blended.

5. Season the dressing with salt and pepper to taste and stir it in again.

6. Pour the dressing evenly over the pasta and veggies, stirring until everything is coated well.

7. Cover the bowl with plastic wrap and let it chill in the refrigerator for at least an hour to let the flavors meld.

8. Give it a taste before serving and adjust the seasoning if needed.

9. Serve cold and enjoy this nostalgic, potluck favorite!

Equipment Needed

1. Large pot for boiling the elbow macaroni in salted water
2. Colander to drain the pasta once it’s al dente
3. Big mixing bowl to toss the warm pasta with the diced veggies and eggs
4. Small bowl for mixing the mayonnaise, mustard, vinegar, and sugar dressing
5. Knife and cutting board for dicing celery, red onion, dill pickles and chopping the hard boiled eggs
6. Measuring cups and spoons to get the mayo, mustard, vinegar, sugar, salt and pepper right
7. Stirring spoon to make sure everything is evenly mixed
8. Plastic wrap to cover the bowl while the pasta salad chills in the refrigerator
9. Refrigerator to chill the dish and let the flavors meld

FAQ

Classic Macaroni Salad Recipe Substitutions and Variations

• Celery: If you dont like celery, try using diced bell peppers instead. They give a similar crunch but with a sweeter taste.
• Red Onion: You can swap red onion with white onion or even a mild shallot if you want less bite and a softer flavor.
• Mayonnaise: Greek yogurt or sour cream are good substitutes if you’re lookin for a tangier alternative that still holds things together.
• Dill Pickles: If you cant get dill pickles, try using chopped gherkins or even pickled cucumbers. They add a similar zesty kick.
• Yellow Mustard: Dijon mustard can work as a substitute if you prefer a slightly spicier flavor in your salad.

Pro Tips

1. When cookin the macaroni, keep an eye on it so it don’t get too soft – al dente is key, cause you don’t wanna end up with mush once you stir in the dressing.
2. Let the pasta cool off a bit before you mix it with the mayo sauce, cuz if it’s too hot, it’ll melt the mayo and ruin that creamy texture.
3. Adjust the salt and pepper at the end after the salad chills – sometimes the flavors change a bit after they’ve had time to meld, so don’t just set it and forget it.
4. Try tossing in a little extra pickle juice if you like a tangier kick; it can really boost the flavor without messing up the balance too much.