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–+ servings
old fashioned creamy macaroni salad

Grandma’s Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

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

Ingredients
  

  • 16 ounce elbow macaroni uncooked
  • 4 quarts water for boiling
  • 1 tablespoon salt for pasta water
  • 1 cup mayonnaise full-fat
  • 2 tablespoon yellow mustard
  • 2 tablespoon apple cider vinegar
  • 2 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper ground
  • 1/2 cup celery finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup red onion finely diced
  • 1/2 cup dill pickles finely diced
  • 3 large hard-boiled eggs peeled and chopped
  • 2 tablespoon fresh parsley optional; chopped
  • 1/4 teaspoon paprika optional; for garnish

Instructions
 

  • Bring the water and 1 tablespoon salt to a rolling boil in the large pot over high heat.
  • Add the elbow macaroni to the boiling water and cook according to package directions until just al dente, about 8–10 minutes.
  • Drain the macaroni in the colander and rinse under cold running water until completely cool, then let it drain very well.
  • In the small mixing bowl whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, kosher salt, and black pepper until smooth.
  • Add the cooled macaroni to the large mixing bowl.
  • Add the celery, red bell pepper, red onion, dill pickles, and chopped hard-boiled eggs to the macaroni.
  • Pour the dressing over the macaroni mixture and gently stir with the wooden spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Sprinkle chopped fresh parsley over the top and dust lightly with paprika if using.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 2 hours before serving.

Notes

For best flavor, make this salad a few hours or even a day ahead, as the macaroni absorbs the dressing and the flavors meld over time; if it seems a bit dry after chilling, stir in an extra spoonful or two of mayonnaise just before serving. Be sure the macaroni is well drained and cooled before adding the dressing to avoid a watery or greasy texture. Dice the vegetables and eggs fairly small for a classic Grandma-style bite in every forkful, and feel free to adjust sweetness, tang, or crunch by tweaking sugar, vinegar, and pickle amounts to match your family’s taste.
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