Craving a classic side dish that’s both comforting and incredibly flavorful? Look no further than this recipe for the Best Macaroni Salad! Perfectly creamy, with just the right amount of tang and satisfying crunch, it’s destined to become your go-to for potlucks, picnics, and family gatherings.
Ingredients
- 1 pound elbow macaroni
- 1 ½ cups good quality mayonnaise (full-fat recommended)
- ¼ cup finely diced celery
- ¼ cup finely diced red onion
- ¼ cup finely diced green bell pepper (or red bell pepper for color)
- 2 hard-boiled eggs, peeled and chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 tablespoon granulated sugar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Paprika, for garnish (optional)
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
- While the macaroni cools, prepare your vegetables and eggs. In a large bowl, combine the finely diced celery, red onion, green bell pepper, and chopped hard-boiled eggs.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined. Taste and adjust seasoning if needed.
- Add the cooled macaroni to the large bowl with the vegetables and eggs. Pour the creamy dressing over the top.
- Gently fold all the ingredients together until the macaroni and vegetables are evenly coated with the dressing.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and develop.
- Before serving, give the salad a good stir. Garnish with a sprinkle of paprika, if desired. Serve chilled.
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