Here’s a classic creamy macaroni salad — simple, nostalgic, and perfect for potlucks 🥗
Ingredients
- 2 cups elbow macaroni (dry)
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar (or white vinegar)
- 1–2 tbsp sugar (to taste)
- 1 tsp mustard
- Salt & black pepper, to taste
- ½ cup celery, finely chopped
- ½ cup red or sweet onion, finely diced
- ½ cup bell pepper, finely chopped
- Optional add-ins:
- 2 hard-boiled eggs, chopped
- ½ cup peas
- ½ cup diced ham or tuna
- Chopped parsley or dill
Instructions
- Cook macaroni in salted water until just tender.
Drain and rinse with cold water to stop cooking. - Make dressing
Whisk mayo, vinegar, sugar, mustard, salt, and pepper. - Combine
Mix macaroni with veggies (and any add-ins). - Dress & chill
Stir in dressing until coated.
Refrigerate at least 1 hour before serving. - Adjust before serving
Add a splash of milk or extra mayo if it thickens too much.
Tips for the Best Flavor
- Slightly undercook the pasta so it stays firm
- Chill before serving — flavors improve
- Season again after chilling
Variations
- Southern-style: add sweet pickle relish
- Hawaiian-style: add pineapple and shredded carrot
- Light version: half mayo, half Greek yogurt
If you want, I can tailor it to BBQ style, no-mayo, or extra creamy deli-style 👍
