Classic American Macaroni Salad
Traditional dish · American
A quintessential creamy and tangy macaroni salad, perfect for picnics and potlucks. Features tender elbow macaroni coated in a rich dressing with crisp vegetables.
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Ingredients
- Elbow macaroni1 pound
- Mayonnaise1.5 cups
- Celery3 stalks, finely chopped
- Red onion1/2 cup, finely chopped
- Hard-boiled eggs4, chopped
- Sweet pickle relish1/4 cup
- Dijon mustard1 tablespoon
- Apple cider vinegar1 tablespoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Fresh parsley2 tablespoons, chopped (for garnish)
Steps
- 1
Cook elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool it down. Drain thoroughly.
- 2
In a large bowl, whisk together mayonnaise, sweet pickle relish, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
- 3
Add the cooled macaroni, chopped celery, red onion, and chopped hard-boiled eggs to the dressing. Gently fold everything together until the macaroni and vegetables are evenly coated.
- 4
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. This step is crucial for the best taste.
- 5
Before serving, stir the salad again. Garnish with fresh chopped parsley.
