Here’s a classic Creamy Macaroni Salad—cool, tangy, and perfect for picnics, potlucks, or BBQs 🍝🥗
Creamy Macaroni Salad
Ingredients
- 2 cups elbow macaroni, uncooked
- ¾ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1–2 tbsp sugar (to taste)
- ½ tsp salt
- ¼ tsp black pepper
Mix-ins
- ½ cup celery, finely chopped
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely minced
- 2 hard-boiled eggs, chopped
- ½ cup sweet pickle relish or chopped dill pickles
Instructions
- Cook the pasta
- Boil macaroni in salted water until just tender
- Drain and rinse under cold water to cool
- Make the dressing
- Whisk mayo, vinegar, mustard, sugar, salt, and pepper until smooth
- Combine
- Add cooled macaroni to a large bowl
- Fold in veggies, eggs, and pickles
- Stir in dressing until well coated
- Chill
- Cover and refrigerate at least 1–2 hours
- Stir before serving; add a splash of milk if needed
Tips & Variations
- Add shredded cheddar or cubed cheese
- Stir in ham, tuna, or bacon
- Use Greek yogurt for a lighter version
- Swap sugar for honey
- Add paprika or celery seed for classic flavor
Make-Ahead Friendly
- Tastes better the next day
- Keeps refrigerated 3–4 days
If you want, I can also share a Southern-style version, Hawaiian mac salad, or a no-egg option.