Macaroni salad is one of those recipes that every home cook needs in their back pocket. It’s the ultimate potluck hero, the perfect BBQ side, and the dish that always gets scraped clean first.
This version is creamy, tangy, and loaded with crunchy vegetables and tender hard-boiled eggs. It’s simple comfort food at its absolute best.
Make it ahead, let the flavors meld in the fridge, and watch it disappear at your next gathering.
Why This Recipe Works
The dressing is the star. A blend of mayo, a touch of mustard, apple cider vinegar, and a pinch of sugar creates that perfect creamy-tangy balance that coats every noodle.
The vegetables add essential crunch. Diced celery and red onion keep things interesting and prevent the salad from being one-note.
And the hard-boiled eggs make it hearty enough to almost be a meal on its own.
Ingredients You Will Need
Elbow macaroni is the classic choice — the curves hold onto the dressing perfectly. Cook them just until al dente so they don’t get mushy after sitting in the dressing.
Mayonnaise is the base. Use full-fat for the best flavor and creaminess. Yellow mustard adds tang. Apple cider vinegar brings brightness.
Diced celery, red onion, and hard-boiled eggs are the mix-ins. A sprinkle of paprika and fresh parsley on top finishes it off.
Salt, pepper, and a small pinch of sugar round out the seasoning.
How to Make It
Cook the elbow macaroni until al dente, then drain and rinse with cold water to stop the cooking. This also removes excess starch so the salad stays creamy, not gummy.
While the pasta cools, whisk together the mayo, mustard, vinegar, sugar, salt, and pepper.
Toss the cooled pasta with the dressing, then fold in the celery, red onion, and chopped hard-boiled eggs. Refrigerate for at least one hour before serving to let the flavors develop.
Make-Ahead Tips
This salad actually tastes better the next day. The pasta absorbs some of the dressing as it sits, so if you’re making it ahead, reserve a couple tablespoons of extra dressing to stir in before serving.
It keeps well in the fridge for up to 3 days. Give it a good stir and taste for seasoning before serving — you might want a little extra salt or a splash of vinegar to freshen it up.
Macaroni Salad
Ingredients
- 8 ounces elbow macaroni
- 3/4 cup mayonnaise full-fat
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 2 stalks celery diced
- 1/4 cup red onion finely diced
- 3 hard-boiled eggs chopped
- salt and black pepper to taste
- paprika and fresh parsley for garnish
Instructions
- Cook the elbow macaroni in salted boiling water according to package directions until al dente. Drain and rinse with cold water. Set aside to cool completely.
- In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
- Add the cooled macaroni to the dressing and toss to coat evenly.
- Fold in the diced celery, red onion, and chopped hard-boiled eggs.
- Cover and refrigerate for at least 1 hour before serving. Sprinkle with paprika and fresh parsley before serving.
Notes
- Make Ahead: Tastes even better the next day. Reserve 2 tablespoons of extra dressing to stir in before serving.
- Storage: Keeps in the fridge for up to 3 days in an airtight container.
- Add-Ins: Diced pickles, bell peppers, or sweet relish are great additions.
- Pasta Tip: Rinse with cold water after cooking to stop carryover cooking and remove excess starch.
Final Thoughts
There’s a reason macaroni salad has been a staple at cookouts and family dinners for generations. It’s comforting, it’s crowd-friendly, and it never goes out of style.
Once you nail this recipe, you’ll stop buying the deli version for good. Homemade is simply on another level.
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