Macaroni Potato Salad
Creamy, hearty, and packed with flavor, this Macaroni Potato Salad is the ultimate side dish for any gathering. Combining tender elbow macaroni with perfectly cooked, diced potatoes gives this salad a unique twist on two comfort food classics. Tossed in a tangy dressing made with mayonnaise, sour cream, yellow mustard, and a splash of apple cider vinegar, it’s bursting with vibrant flavor. Crunchy celery, sweet relish, and finely diced red onion add layers of texture, while chopped hard-boiled eggs provide a savory richness. Finished with a sprinkle of paprika for a touch of color, this chilled salad is ideal for cookouts, picnics, or family dinners. Simple to prepare and incredibly satisfying, it’s a must-try dish that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 3 pieces potatoes (medium-sized, peeled and diced)
- 1 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 2 stalks celery (finely diced)
- 0.25 cup red onion (finely diced)
- 2 tablespoons sweet relish
- 2 pieces hard-boiled eggs (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 6-8 minutes, or until tender. Use a slotted spoon to remove the potatoes and set aside to cool.
In the same pot of boiling water, add the elbow macaroni and cook according to the package instructions (usually 8-10 minutes) until al dente. Drain and rinse the macaroni under cold water to stop the cooking process. Set aside to cool.
In a large mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, salt, and black pepper until smooth and creamy.
Add the cooled macaroni, potatoes, celery, red onion, sweet relish, and chopped hard-boiled eggs to the bowl. Gently fold the ingredients together until evenly coated in the dressing.
Taste and adjust seasoning with more salt or pepper if needed.
Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld together.
Before serving, gently stir the salad and sprinkle with paprika for garnish, if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
3318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 3806 mg | 166% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 30.0 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 306 mg | 24% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2385 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
