Macaroni Salad Recipe
Hey there, friends! So, when was the last time you brought a dish to a picnic that everyone loved? If you’ve been searching for that crowd-pleaser, this classic macaroni salad recipe might just be it. Whether you’re heading to a family reunion, a backyard BBQ, or a casual potluck, this dish never fails to satisfy. Do you have a favorite dish that always makes it to your summer gatherings? For me, it’s definitely this creamy, tangy macaroni salad—it’s been a hit in my family for as long as I can remember!
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Why You’ll Love This Macaroni Salad Recipe
Think about your ideal side dish for a cookout. What comes to mind? If you’re picturing a big, creamy bowl of macaroni salad that pairs perfectly with hot dogs, hamburgers, and grilled chicken, then you’re in the right place! This recipe can be whipped up in about 30 minutes and, with just an hour in the fridge, it’s ready to serve. Do you usually make your sides ahead of time? It’s always a good idea to make this macaroni salad in advance, as it gets even better after chilling.
What Ingredients do you need?
- elbow macaroni noodles
- celery
- sweet onion, red onion or green onions
- hard-boiled eggs
- apple cider vinegar or white vinegar
- white sugar
- mayonnaise (I usually use Hellman’s or Kraft)
- heavy cream you can substitute sour cream, canned milk or whole milk
- salt
- black pepper
How do you usually like your macaroni salad—more tangy or creamy? This recipe strikes the perfect balance with a dressing made of vinegar, sugar, heavy cream, salt, pepper, and mayonnaise. The heavy cream adds an extra touch of creaminess that makes each bite better than the last.
How Is This Macaroni Salad Recipe Made?
Ready to make this? Here’s how it’s done:
- Cook the macaroni according to the package instructions.
- Drain and rinse the noodles in cool water to stop the cooking process.
- In a large bowl, combine the cooked macaroni with diced onion, celery, and chopped hard-boiled eggs.
- In a separate bowl, whisk together the vinegar, sugar, heavy cream, mayonnaise, salt, and pepper to make the dressing.
- Pour the dressing over the macaroni mixture and stir well until everything is combined.
- Cover tightly and refrigerate for at least 1 hour before serving.
Did you know it might look a little soupy at first? Don’t worry, it’ll thicken as it chills. Do you like to make this a day ahead? If so, you’ll be happy to know it tastes even better the next day! Garnish with some fresh parsley if you’d like a pop of color.
Macaroni Salad Add-ins
What are your favorite add-ins for macaroni salad? Feel free to toss in sweet pickles, dill pickles, green or red bell peppers, olives, fresh herbs, a dash of Dijon mustard, or even some shredded cheddar cheese. Adding extra crunch or flavor can make it uniquely yours!
How Long Will Macaroni Salad Keep?
Have leftovers? This macaroni salad can be kept in the refrigerator for up to 3-4 days when stored in an airtight container. Do you usually make enough to last for a few days, or is it gone after one meal? Either way, it’s a great option for make-ahead meals or quick lunches!
So, what do you think? Are you ready to try this easy macaroni salad recipe? Let me know if you make it and what add-ins you chose!
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Macaroni Salad Recipe
Ingredients
For The Salad
- 1 pound elbow macaroni cooked according to directions on package
- 1/2 cup celery diced
- 1/2 cup onion diced
- 6 large hard boiled eggs, chopped see note for tips on hard-boiling eggs
For The Dressing
- 1/3 cup apple cider vinegar or white vinegar
- 1/3 cup white sugar
- 2 1/2 cup mayonnnaise recommended Hellman's or Kraft
- 1/2 cup heavy cream you can substitute sour cream, canned milk or whole milk
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large bowl combine cooked macaroni, diced celery, diced onion, chopped hard boiled eggs.
- In a medium bowl whisk together the mayonnaise, vinegar, sugar, heavy cream, salt and pepper.
- Pour dressing over macaroni salad ingredients and mix well. Cover tightly and refrigerate for at least 1 hour.