Here’s a classic, creamy macaroni salad recipe that’s perfect as a side for picnics or BBQs:
Ingredients (serves 4–6):
- 2 cups elbow macaroni
- ½ cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
- 1 celery stalk, finely chopped
- ½ small red onion, finely chopped
- ½ cup diced bell pepper (optional, for color)
- 2 hard-boiled eggs, chopped (optional)
- Salt and pepper, to taste
- Paprika, for garnish
- Optional: chopped pickles or sweet relish
Instructions:
- Cook the macaroni
- Boil macaroni in salted water according to package instructions until al dente.
- Drain and rinse under cold water to cool.
- Make the dressing
- In a small bowl, mix mayonnaise, Dijon mustard, vinegar (or lemon juice), salt, and pepper.
- Combine salad
- In a large bowl, toss the cooled macaroni with celery, onion, bell pepper, and chopped eggs.
- Pour the dressing over the macaroni and stir until evenly coated.
- Chill
- Cover and refrigerate for at least 1 hour to let flavors meld.
- Serve
- Garnish with a sprinkle of paprika before serving.
💡 Tip: You can add diced ham, shredded cheese, or a little pickle relish for extra flavor. The salad tastes even better the next day once the flavors have fully blended.
If you want, I can also give a tangy Southern-style macaroni salad version with a slightly sweeter dressing.
Do you want me to do that?
