Classic Macaroni Salad with Relish and Veggies Recipe
This classic macaroni salad is a creamy, tangy side dish perfect for picnics, barbecues, and potlucks. Tender macaroni pasta is coated in a homemade mayonnaise dressing with hints of apple cider vinegar, sweet relish, and Dijon mustard, then combined with crisp red bell pepper, celery, red onion, and diced hard-boiled eggs for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Macaroni
- 8 ounces dried macaroni
Mayonnaise Dressing
- 1 cup mayonnaise
- 2 ½ tablespoons apple cider vinegar (or white vinegar)
- 2 tablespoons sugar
- 2 tablespoons sweet relish
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Add-ins
- ¾ cup diced red bell pepper (about ½ small)
- ⅓ cup celery, diced (1-2 ribs)
- ⅓ cup diced red onion (about ½ small)
- 2 large hard-boiled eggs, finely diced
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil and cook 8 ounces of dried macaroni according to package directions, usually about 7-9 minutes until al dente. Drain the pasta and rinse immediately under cold water to stop the cooking process and cool it down. Let it drain well in a colander.
- Prepare the dressing: In a small bowl, whisk together 1 cup mayonnaise, 2 ½ tablespoons apple cider vinegar, 2 tablespoons sugar, 2 tablespoons sweet relish, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon ground black pepper until fully combined and smooth.
- Combine the salad: In a large mixing bowl, add the cooled macaroni, the prepared dressing, ¾ cup diced red bell pepper, ⅓ cup diced celery, ⅓ cup diced red onion, and 2 finely diced hard-boiled eggs. Gently fold everything together until evenly coated and mixed.
- Adjust seasoning and chill: Taste the salad and add more salt and pepper if desired. Cover and refrigerate for at least 1 hour to let the flavors meld before serving.
Notes
- For best results, use fresh hard-boiled eggs prepared at least a few hours ahead for easy dicing.
- You can substitute plain white vinegar if apple cider vinegar is unavailable.
- Adjust sweetness and acidity in the dressing according to personal taste by varying sugar or vinegar amounts.
- This salad can be stored covered in the refrigerator for up to 3 days.
- For a lighter version, use low-fat mayonnaise or Greek yogurt.
