Description
This old-school favorite is creamy, tangy, and packed with crunchy bits and vibrant flavor. Perfect for cookouts, potlucks, or a chilled lunch on a warm day!
Ingredients
For the salad:
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Elbow macaroni (cooked and cooled) 🍝
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Hard-boiled eggs (chopped) 🥚
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Celery (finely diced) 🌿
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Red bell pepper or carrot (diced) 🫑🥕
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Red onion or green onions (chopped) 🧅
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Pickle relish or chopped pickles (optional)
For the dressing:
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Mayonnaise
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Dijon mustard
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Apple cider vinegar or pickle juice 🍎
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Sugar (optional, for balance)
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Salt & pepper
Instructions
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Cook macaroni until tender, rinse under cold water, and let drain completely.
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In a large bowl, combine pasta with eggs, veggies, and pickles.
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Whisk together dressing ingredients in a separate bowl and pour over the salad.
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Toss gently to coat and chill for at least 1 hour before serving.
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Garnish with paprika, herbs, or extra chopped veggies for color.
Notes
Swap mayo for Greek yogurt for a lighter version. Add diced ham or tuna for a heartier meal. This salad is best after sitting in the fridge so the flavors can blend!
- Prep Time: 15 minutes
- Cook Time: 10 minutes