Description
A perfect blend of creamy, tangy, and crunchy, this macaroni salad is a must-have for your next summer gathering. With a combination of elbow macaroni, hard-boiled eggs, sweet pickle relish, and a creamy dressing, this dish is as satisfying as it is simple to make. Customize it with your favorite veggies and enjoy!
Ingredients
Scale
- 2 cups elbow macaroni
- 3 large eggs, hard-boiled
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1/4 cup sweet pickle relish
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- Salt and pepper, to taste
Instructions
- Cook the elbow macaroni according to the package instructions. Drain and rinse with cold water. Set aside to cool.
- Hard-boil the eggs and chop them into small pieces.
- Dice the celery and red onion.
- In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper to make the dressing.
- Add the cooked pasta, chopped eggs, celery, onion, and relish to the bowl. Stir gently to combine.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- Feel free to add extra veggies or protein, like cooked chicken or bacon, to make the salad even heartier.
- For a tangier salad, adjust the vinegar or add a squeeze of lemon juice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 6-8
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg