Description
A classic creamy macaroni salad loaded with veggies and a tangy dressing—perfect for picnics, barbecues, or potlucks.
Ingredients
- 2 cups elbow macaroni
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1/2 tsp sugar
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup diced celery
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 2 tbsp diced red onion
- 2 hard‑boiled eggs, chopped (optional)
- 2 tbsp chopped fresh parsley
Instructions
- Cook the macaroni in salted boiling water according to package directions until al dente. Drain and rinse under cold water until cool.
- In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
- In a large mixing bowl, combine the cooled macaroni, celery, bell peppers, red onion, eggs (if using), and parsley.
- Pour the dressing over the salad ingredients and toss until everything is evenly coated.
- Cover and refrigerate at least 1 hour (or up to overnight) to allow flavors to meld.
- Before serving, taste and adjust seasoning, adding more salt, pepper, or vinegar if needed. Garnish with extra parsley.
Notes
- To make ahead: prepare the salad a day in advance—flavors improve after chilling.
- For a lighter version, substitute Greek yogurt for part of the mayonnaise.
- Add-ins like diced pickles, peas, shredded carrots, or chopped ham work well.
- Keep salad chilled until serving to maintain freshness.