Description
A classic macaroni salad recipe that is creamy, tangy, and perfect for picnics and potlucks.
Ingredients
Scale
- 2 cups 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 frozen peas, thawed
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
- Add the cooled macaroni, celery, red bell pepper, red onion, peas, and chopped hard-boiled eggs to the bowl. Gently fold everything together until well combined.
- If using, stir in the chopped parsley for added freshness.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-3 hours.
- Before serving, give the salad a gentle stir and adjust seasoning if needed.
Notes
- For a tangier flavor, add an extra tablespoon of apple cider vinegar or a squeeze of lemon juice.
- Customize the salad by adding diced pickles, shredded carrots, or even cooked bacon for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg