This delicious and creamy macaroni salad is the perfect side dish for any gathering, whether it’s a summer BBQ, picnic, or potluck. It’s packed with fresh vegetables, a tangy dressing, and just the right amount of seasoning to make every bite flavorful and satisfying.
Ingredients
- 2 cups elbow macaroni, cooked and cooled
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
- 1/4 cup diced pickles or relish (optional)
- 2 hard-boiled eggs, chopped
- Fresh parsley or chives for garnish (optional)
Instructions
- Cook the Macaroni: Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water to cool. Set aside.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Combine Salad Ingredients: Add the cooled macaroni, diced bell pepper, celery, red onion, and pickles (if using) to the bowl with the dressing. Gently stir to coat everything evenly.
- Add Eggs: Fold in the chopped hard-boiled eggs.
- Chill and Serve: Cover the macaroni salad and refrigerate for at least 1 hour to allow the flavors to meld. Garnish with parsley or chives before serving, if desired.
Enjoy this creamy and refreshing macaroni salad as a delightful side dish!