A classic and creamy macaroni salad perfect for summer gatherings.
Author:Adriana Rose
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:1 hour 25 minutes
Yield:6 servings 1x
Category:Salad
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 ounces elbow macaroni
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup sweet pickle relish
2 hard-boiled eggs, chopped
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Whisk until smooth.
Add the cooled macaroni to the bowl with the dressing and mix well to coat.
Stir in the diced celery, red bell pepper, red onion, sweet pickle relish, and chopped hard-boiled eggs. Mix until all ingredients are evenly distributed.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled and enjoy!
Notes
For added crunch, consider mixing in some diced pickles or chopped fresh herbs like parsley or dill.
Substitute Greek yogurt for half of the mayonnaise for a lighter version, or add cooked bacon bits for a smoky flavor.