Macaroni Salad Recipe
Create a crowd-pleasing classic with our Macaroni Salad recipe. Tender elbow macaroni tossed with crisp veggies, tangy mayo, and a hint of mustard for a creamy and flavorful dish that's perfect for picnics, potlucks, or as a refreshing side for any meal.
Servings 8 1/2 cup servings
Calories 563kcal
Cost $5.00
Equipment
- Large Saucepan
- Colander
- Rotary Grater
- Sharp Kitchen Knife
- Dry Measuring Spoons
- Dry Measuring Cups
- Tablespoon
- Plastic wrap
Ingredients
- 16 Oz Elbow macaroni cooked
- ½ Large Carrot grated
- 1 stalk Celery chopped
- ½ Medium White Onion chopped
- ¼ C. Sugar
- 1 ⅓ C. Mayonnaise
- ¼ C. White Vinegar
- 5 Large Hard boiled eggs chopped
- 1 tsp. Lemon juice
- ½ tsp. Paprika more for garnish, if desired
- 1 tsp. Salt or to taste
- 1 tsp. Pepper or to taste
Instructions
- Cook pasta according to package directions. Drain Well. Grate carrots and chop celery and onion.16 Oz Elbow macaroni
- In a large mixing bowl mix mayonnaise, vinegar, sugar, lemon juice, paprika, salt and pepper together.1 1/3 C. Mayonnaise, 1/4 C. White Vinegar, 1 tsp. Lemon juice, 1/2 tsp. Paprika, 1 tsp. Salt, 1 tsp. Pepper, 1/4 C. Sugar
- In the same bowl, gently fold macaroni into the mayo mixture.
- Add vegetables and eggs. Gently stir to combine.1/2 Large Carrot, 1 stalk Celery , 5 Large Hard boiled eggs, 1/2 Medium White Onion
- Cover with plastic wrap and chill 1-hour or until ready to serve.
- Garnish with additional paprika if desired before serving.
Notes
- Nutrition info is auto-calculated. Please use discretion if you follow a special diet.