Here’s a classic Macaroni Salad — creamy, tangy, and perfect as a side dish for picnics, BBQs, or lunch 🥗🍴
Classic Macaroni Salad
Serves: 4–6
Time: ~25 minutes
Ingredients
- 2 cups (200 g) elbow macaroni
- ½ cup mayonnaise (or more to taste)
- 1–2 tsp Dijon mustard (optional, for tang)
- 2 celery stalks, finely diced
- 1 small carrot, grated or diced
- ½ small red onion, finely chopped
- 2 hard-boiled eggs, chopped (optional)
- 1–2 tbsp pickle relish or chopped pickles (optional)
- Salt & black pepper, to taste
- Optional garnish: paprika, chopped parsley
Instructions
- Cook macaroni
- Boil macaroni according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool.
- Prepare dressing
- In a large bowl, mix mayonnaise, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
- Combine ingredients
- Add cooled macaroni, celery, carrot, onion, eggs, and pickle relish. Mix gently until evenly coated with dressing.
- Chill & serve
- Cover and refrigerate at least 30 minutes to let flavors meld. Garnish with paprika or parsley before serving.
Tips & Variations
- Creamier: Add a bit more mayonnaise or a spoonful of sour cream.
- Tangier: Use a splash of apple cider vinegar or pickle juice.
- Extra flavor: Add diced bell peppers, green onions, or shredded cheese.
- Make ahead: Salad can be made a day in advance and stored in the fridge; stir before serving.
- Healthier: Use whole-grain pasta and Greek yogurt instead of mayonnaise.
I can also give a Southern-style macaroni salad or a quick 10-minute version with a zesty dressing if you want something extra flavorful.
Do you want me to do that?
