Name: Best Classic Macaroni Salad Recipe
Prep time: PT-29694246.833333M
Total time: PT-29694246.833333M
Yield: 6 to 8 servings
Ingredients: 3 cups elbow macaroni, uncooked plus 1 tablespoon of salt to add to the water while cooking the noodles.; 5 large hard-boiled eggs, peeled and chopped; 2 celery ribs, finely diced; 3/4 cup red bell pepper, finely chopped or one small bell pepper; 1/2 cup red or sweet onion, finely chopped; ½ cup sweet pickles, chopped (or ⅓ cup sweet pickle relish); 1 1/2 cups mayonnaise (Duke’s or Hellmann’s preferred); ¼ cup sour cream (optional for extra creaminess); 1 tablespoon yellow mustard, plus 1 teaspoon; 1 tablespoon apple cider vinegar; 2 teaspoons sugar (to taste); ½ teaspoon salt or to taste; ½ teaspoon freshly ground black pepper or white pepper or to taste; Paprika and chopped parsley, for garnish; Optional: curly leaf lettuce for serving

Description

This classic Southern macaroni salad is creamy, tangy, and full of flavor from chopped eggs, sweet pickles, and tender green peas. It’s the perfect make-ahead side dish for cookouts, potlucks, and family gatherings — always a crowd favorite!

Ingredients

3 cups elbow macaroni, uncooked plus 1 tablespoon of salt to add to the water while cooking the noodles.
5 large hard-boiled eggs, peeled and chopped
2 celery ribs, finely diced
3/4 cup red bell pepper, finely chopped or one small bell pepper
1/2 cup red or sweet onion, finely chopped
½ cup sweet pickles, chopped (or ⅓ cup sweet pickle relish)
1 1/2 cups mayonnaise (Duke’s or Hellmann’s preferred)
¼ cup sour cream (optional for extra creaminess)
1 tablespoon yellow mustard, plus 1 teaspoon
1 tablespoon apple cider vinegar
2 teaspoons sugar (to taste)
½ teaspoon salt or to taste
½ teaspoon freshly ground black pepper or white pepper or to taste
Paprika and chopped parsley, for garnish
Optional: curly leaf lettuce for serving

Instructions

Cook the macaroni: Bring 4 quarts (16 cups) of water and 1 tablespoon salt to a rolling boil in a large pot. Add the macaroni and cook according to the package directions until al dente or fork tender. Drain well and rinse under cold water to stop the cooking process.
Set aside and let cool completely.
In a large mixing bowl, combine the eggs, celery, onion, bell pepper and sweet pickles.
In a separate bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper until creamy and smooth.
Add the cooled macaroni to the vegetable mixture. Pour the dressing over everything and stir gently until well coated.
Taste and adjust seasonings as needed.
Cover and refrigerate for at least 2 hours or overnight for best flavor.
Before serving, stir again and garnish with paprika and chopped parsley. Serve on curly lettuce if desired.

Notes

Storage & Make-Ahead Tips

Do-Ahead: You can make this salad up to 24 hours in advance. Just give it a good stir and taste before serving. You may want to add a little extra mayo if it’s gotten dry.
Refrigerator: Store tightly covered in the fridge for up to 3–4 days.

Freezing: Not recommended — the dressing will separate and the texture won’t hold up well.

Nutrition

Serving Size: 1 cup
Calories: 373
Sugar: 3.0 g
Sodium: 395 mg
Fat: 25.6 g
Saturated Fat: 4.6 g
Carbohydrates: 26.9 g
Fiber: 1.5 g
Protein: 7.1 g
Cholesterol: 102 mg