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–+ servings
classic creamy deli macaroni salad

Deli Style Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 1 pound elbow macaroni uncooked
  • 4 quarts water
  • 2 tablespoons kosher salt for boiling water
  • 1 cup mayonnaise full-fat
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon celery seed
  • 1/2 teaspoon paprika
  • 2 tablespoons sweet pickle relish
  • 2 ribs celery finely diced
  • 1/2 small red onion finely diced
  • 1 small red bell pepper finely diced
  • 2 hard-boiled eggs optional; chopped
  • 2 tablespoons fresh parsley optional; finely chopped

Instructions
 

  • Bring the water to a rolling boil in the large pot, then stir in the kosher salt.
  • Add the elbow macaroni and cook until just al dente according to package directions, about 8 to 10 minutes.
  • Drain the macaroni in the colander, rinse under cold water until completely cool, and let drain very well.
  • In the small mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, kosher salt, black pepper, celery seed, paprika, and sweet pickle relish until smooth.
  • In the large mixing bowl, combine the cooled macaroni, celery, red onion, red bell pepper, and chopped hard-boiled eggs if using.
  • Pour the dressing over the macaroni mixture and gently fold with the wooden spoon or spatula until everything is evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl tightly with plastic wrap or transfer to an airtight container.
  • Refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
  • Just before serving, give the salad a gentle stir and sprinkle with chopped fresh parsley if using.

Notes

For best flavor, cook the pasta just to al dente and cool it completely so the dressing clings instead of soaking in and turning the salad mushy; make sure the macaroni is very well drained to avoid watering down the dressing, and if the salad seems dry after chilling, loosen it with 2 to 3 tablespoons of mayonnaise or a splash of vinegar. Finely dicing the vegetables gives a classic deli texture, but you can add extras like shredded carrot, peas, or more relish to adjust sweetness and crunch to your taste. This salad keeps well refrigerated for up to 3 days, making it ideal to prepare a day ahead, but avoid leaving it at room temperature for more than 2 hours for food safety.
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