Description
A creamy, flavorful macaroni salad packed with crunchy veggies and a tangy-sweet dressing. This classic Southern side dish is perfect for barbecues, potlucks, and family gatherings!
Ingredients
Scale
- 2 cups elbow macaroni, cooked and cooled
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish
- 2 hard-boiled eggs, chopped
- 1/2 tsp paprika (optional, for garnish)
Instructions
- In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt, and black pepper.
- Add the cooked and cooled macaroni, celery, red bell pepper, red onion, pickle relish, and chopped eggs.
- Gently mix until everything is well coated in the dressing.
- Cover and refrigerate for at least 1 hour to allow the flavors to blend.
- Before serving, sprinkle with paprika for a pop of color and extra flavor.
Notes
- Use Duke’s Mayo for an authentic Southern taste.
- For a touch of heat, add a pinch of cayenne pepper.
- Can be made a day ahead—just give it a good stir before serving.