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Close-up of creamy macaroni salad showing colorful vegetables and parsley garnish, macaroni salad
Abdul Rehman

Macaroni Salad: Creamy, Classic, and Better the Next Day

A creamy, tangy macaroni salad made with elbow macaroni, hard-boiled eggs, crisp vegetables, and a mayo-mustard dressing. The flavor deepens as it chills, making it one of the most reliable make-ahead side dishes for potlucks, picnics, or family meals.
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Prep Time 15 minutes
Cook Time 10 minutes
1 hour
Total Time 1 hour 25 minutes
Servings: 6
Course: Appetizer, Appetizer, Side Dish, Side Dish
Cuisine: American
Calories: 325
Ingredients Method

Ingredients
  

For the Salad
  • 2 cups dry elbow macaroni (200g) ​
  • 2 ​ hard-boiled eggs, roughly chopped ​
  • 2 stalks celery, finely diced (about 1/2 cup) ​
  • 1/3 cup red onion, finely diced ​
  • 1/2 cup red bell pepper, finely diced ​
  • 2 tablespoons fresh flat-leaf parsley, finely chopped ​
For the Dressing
  • 3/4 cup full-fat mayonnaise ​
  • 2 tablespoons apple cider vinegar ​
  • 1 tablespoon yellow mustard ​
  • 1 teaspoon granulated sugar ​
  • 1/2 teaspoon fine sea salt, plus more to taste ​
  • 1/4 teaspoon freshly ground black pepper ​
  • 1/4 teaspoon garlic powder (optional) ​

Method
 

  1. Bring a large pot of well-salted water to a full boil. Cook elbow macaroni 1 to 2 minutes past al dente, about 9 to 10 minutes. Drain immediately and rinse under cold running water for 30 to 60 seconds until fully cool. Shake off excess water.
  2. Whisk together mayonnaise, apple cider vinegar, yellow mustard, sugar, salt, pepper, and garlic powder (if using) in a large bowl until smooth. Taste and adjust seasoning.
  3. Add cooled macaroni to the dressing and stir until every piece is fully coated. The mixture will look wet — this is correct.
  4. Fold in diced celery, red onion, red bell pepper, and chopped hard-boiled eggs. Use a spatula and fold gently so the egg pieces stay chunky.
  5. Taste and adjust salt, vinegar, or sugar as needed. Cover tightly and refrigerate for at least 60 minutes (overnight is better).
  6. Stir before serving. If the salad has thickened too much, fold in 1 to 2 tablespoons of fresh mayonnaise. Garnish with fresh parsley and serve cold.