My Favorite Macaroni Salad
Creamy, tangy, and delightfully crisp, "My Favorite Macaroni Salad" is the ultimate crowd-pleaser for picnics, potlucks, and family dinners. This classic comfort dish features tender elbow macaroni tossed in a rich dressing of mayonnaise, sour cream, and yellow mustard, balanced with a touch of apple cider vinegar and a hint of sweetness from granulated sugar. Loaded with crunchy celery, red bell pepper, and red onion, plus the savory goodness of chopped hard-boiled eggs and zesty pickle relish, every bite is packed with flavor and texture. Finished with a sprinkle of smoky paprika, this easy-to-make macaroni salad is ready in just 30 minutes and tastes even better after chilling, allowing the vibrant flavors to meld beautifully. Perfect as a standalone side dish or paired with your favorite barbecue, this timeless recipe is sure to become a staple at your table.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 2 stalks celery, finely diced
- 1 medium red bell pepper, finely diced
- 0.5 medium red onion, finely diced
- 3 large hard-boiled eggs, chopped
- 0.25 cup pickle relish
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
While the macaroni cools, prepare the dressing by combining mayonnaise, sour cream, yellow mustard, apple cider vinegar, and granulated sugar in a large mixing bowl. Whisk until smooth and creamy.
Add the diced celery, red bell pepper, red onion, chopped hard-boiled eggs, and pickle relish to the bowl with the dressing. Stir to combine evenly.
Once the macaroni has cooled, fold it into the mixture, ensuring all the macaroni is well coated with the dressing and ingredients.
Season the macaroni salad with salt and black pepper. Taste and adjust seasoning if needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a final stir and transfer it to a serving dish. Sprinkle paprika on top for garnish.
Serve chilled and enjoy!
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.5 g | 279% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 4064 mg | 177% | |
| Total Carbohydrate | 256.2 g | 93% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 47.7 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 317 mg | 24% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 972 mg | 21% | |
*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.
