Description
A creamy, tangy, and slightly sweet macaroni salad that’s perfect for potlucks and cookouts.
Ingredients
Scale
- 2 cups elbow macaroni (dry)
- 3 to 4 hard boiled eggs, chopped
- 1 cup celery, finely diced
- 1 cup sweet onion, finely diced
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 to 4 tablespoons sugar (to taste)
- 2 tablespoons apple cider vinegar or pickle juice
- 1 tablespoon sweet pickle relish
- Salt and pepper to taste
- Optional: a pinch of paprika for garnish
Instructions
- Cook the macaroni in salted water until just tender. Drain and rinse under cool water until no longer hot, then let drain well.
- Whisk together the mayonnaise, mustard, sugar, vinegar, relish, salt, and pepper in a large bowl.
- Add the drained macaroni and fold in the eggs, celery, and onion.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Stir in a spoonful of mayonnaise or a splash of milk if the salad seems thick after chilling.
Notes
Chill for a couple of hours for the best flavor. Adjust sweetness with sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg