Classic Creamy Macaroni Salad
This easy Classic Creamy Macaroni Salad has tender pasta, crunchy veggies, and chopped eggs tossed with a mayonnaise-based dressing. It's a must-have, crowd-pleasing side dish for all your summertime picnics, potlucks, and barbecues!
Servings: 8 (about a heaping ½ cup each)
Estimated Calories: 321
Ingredients
- 8 ounces dry elbow macaroni, about 2 cups
- ½ cup finely grated carrots
- ½ cup diced celery
- ½ cup diced onions
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 1 teaspoon seasoned salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- 3 hard-boiled eggs, chopped into ½-inch pieces
- paprika, for garnish, optional
- fresh chopped chives, for garnish, optional
Instructions
- Cook the macaroni in salted water according to the package directions for al dente (be careful not to overcook so you salad isn't mushy). Drain the macaroni in a colander and immediately rinse with cold water until it has cooled completely, and then allow it to drain for a few minutes so it is not too wet.
- In a large bowl, mix together the mayonnaise, Dijon mustard, white vinegar, sugar, seasoned salt, black pepper, garlic powder, onion powder, and cayenne pepper until well-combined.
- Add the macaroni, carrots, celery, and onions to the bowl and mix until well-combined and everything is evenly coated with the dressing. Taste and adjust seasoning if needed.
- Add the chopped hard-boiled eggs and gently fold them in.
- Cover and refrigerate for at least 4 hours before serving to allow the flavors to meld (overnight is actually best!).
- If desired, sprinkle the top with paprika and chopped fresh chives. Enjoy!
Recipe Notes
- Store your macaroni salad in the refrigerator for up to 3 to 4 days in an airtight container.
- Food safety: Don't leave your macaroni salad out at room temperature for more than 2 hours (and even less than that if the temperature is super warm). To help keep it cool while serving, try placing your serving bowl in a larger bowl filled with ice.
- To make hard-boiled eggs: Place the eggs in a pot and cover them with cold water by 1 inch. Bring to a boil (uncovered), and then immediately turn off the heat, cover the pot with the lid, and let them sit for 15 minutes. Drain and place the eggs in a bowl of ice water and let sit until completely cooled, about 10 minutes.
- Or if you have an Instant pot, check out my recipe for Instant Pot Hard-Boiled Eggs.
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