Creamy, tangy, and refreshing classic macaroni salad.

This macaroni salad recipe combines al dente elbow macaroni with a creamy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar, adding a perfect balance of tanginess and richness. Finely diced celery, red onion, shredded carrots, and chopped pickles bring in a delightful crunch and freshness. The optional addition of hard-boiled eggs provides extra texture and flavor. The salad combines savory and tangy flavors with varied textures, making every bite enjoyable. It’s an ideal side dish for summer barbecues, picnics, or potlucks. Pair it with grilled meats like burgers, hot dogs, or chicken. Serve it chilled on warm days to offer a refreshing contrast to hot dishes.

Ingredients

• 2 cups elbow macaroni
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 1/2 cup shredded carrots
• 1/4 cup chopped pickles
• 2 hard-boiled eggs, chopped (optional)

Directions

1. Cook macaroni: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Prepare dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
3. Mix ingredients: Add the cooked macaroni, celery, red onion, shredded carrots, and pickles to the dressing. Toss until everything is evenly coated.
4. Add eggs: Fold in the chopped hard-boiled eggs if using.
5. Chill and serve: Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!

This classic macaroni salad is perfect for picnics, barbecues, or as a tasty side dish.

Metric equivalents