Here’s a classic creamy macaroni salad that’s perfect for BBQs, potlucks, or meal prep.
🥗 Creamy Macaroni Salad
🛒 Ingredients
For the salad:
- 2 cups elbow macaroni (about 8 oz)
- 1 cup mayonnaise
- 2 tbsp sour cream (optional, for extra creaminess)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar (or white vinegar)
- 1–2 tsp sugar (adjust to taste)
- ½ tsp salt
- ½ tsp black pepper
- ½ cup celery, finely chopped
- ½ cup red bell pepper, finely chopped
- ¼ cup red onion, very finely chopped
- 2–3 hard-boiled eggs, chopped (optional)
- 2 tbsp fresh parsley, chopped (optional)
👩🍳 Instructions
- Cook the pasta
Boil macaroni in salted water according to package directions until just tender. Drain and rinse under cold water to stop cooking. Let cool completely. - Make the dressing
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, and pepper until smooth. - Combine
Add cooled macaroni, celery, bell pepper, onion, eggs, and parsley to the bowl. Stir gently until everything is well coated. - Chill
Cover and refrigerate for at least 1 hour (preferably 2–4 hours) before serving. Stir and adjust seasoning before serving.
⭐ Tips for the Best Flavor
- Slightly overcook the pasta by 30 seconds for softer, classic deli-style texture.
- Add a splash of milk if it thickens too much in the fridge.
- For a tangier version, add a little pickle juice or chopped dill pickles.
- For sweetness (Southern-style), increase sugar slightly and add sweet relish.
If you’d like, I can also give you:
- A Southern-style sweet version
- A healthy/lightened-up version
- A Hawaiian-style macaroni salad
- Or a large-batch version for a crowd
