Macaroni Salad
This classic macaroni salad is creamy, sweet, tangy, and loaded with veggies and eggs! A popular side dish that feeds a crowd and is great for making in advance.
Servings: 8
Calories: 447kcal
Ingredients
- 1 lb elbow macaroni
- 1 cup mayo
- 1 tablespoon Dijon mustard
- 2 tablespoons vinegar
- 1 tablespoon sugar or to taste
- ½ red onion finely diced
- 1-2 celery stalks finely sliced
- ½ red bell pepper finely diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon celery salt
- 4 eggs hard-boiled and smashed with a fork
- salt and pepper to taste
Instructions
- Cook the macaroni until al dente and let it cool for 20-25 minutes.
- In a large bowl, combine the mayo, vinegar, mustard, sugar, garlic powder, onion powder, and celery salt.
- Add the onions, peppers, celery, and eggs. Season with salt and pepper.
- Fold in the cooled macaroni and season with salt and pepper. Feel free to add more sugar if you like it sweeter, or more viengar for a tangier taste.
- Cover and refrigerate for a minimum of two hours and enjoy!
Notes
- If you don't like your macaroni salad with a tangy taste, omit the vinegar and sugar.
- Feel free to add more veggies than suggested if you like a lot of crunch.
- I highly recommend using Hellman's mayo for the best results!
- It is crucial that you allow the pasta to cool for at least 20 minutes before folding in the dressing. Otherwise, the hot pasta will soak up all of the dressing and will result in a greasy/dry macaroni salad.
- If making a day in advance, add more mayo, a splash of water, and check for seasoning right before serving. And, of course, don't forget to give it a good stir!
Nutrition
Calories: 447kcal | Carbohydrates: 46g | Protein: 11g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 380mg | Potassium: 199mg | Fiber: 2g | Sugar: 4g | Vitamin A: 374IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg