Description
A simple recipe for classic cold macaroni salad.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/4 cup sweet pickle relish
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Cook the macaroni according to package directions until al dente. Drain the macaroni and rinse thoroughly with cold water to stop the cooking process. Set aside.
- In a large bowl, whisk together the mayonnaise, sweet pickle relish, celery, onion, yellow mustard, white vinegar, salt, and black pepper until well combined.
- If using, gently fold in the chopped hard-boiled eggs.
- Add the cooled, drained macaroni to the dressing mixture. Stir gently until the macaroni is evenly coated.
- Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a tangier flavor, add 1 teaspoon of celery seed to the dressing mixture.
- You can add 1/2 cup of frozen peas (thawed) along with the macaroni for extra color and texture.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 50
Keywords: macaroni salad, easy salad, cold salad, picnic food, side dish, mayonnaise based