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macaroni salad minus mustard

Macaroni Salad Without Mustard

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

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

Ingredients
  

  • 2 cup elbow macaroni dry
  • 1 tablespoon salt for boiling water
  • 3/4 cup mayonnaise full-fat
  • 1/4 cup sour cream full-fat
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon sugar granulated
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup celery finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup red onion finely minced
  • 1/3 cup dill pickles finely chopped
  • 2 tablespoon fresh parsley chopped
  • 2 hard-boiled eggs optional; chopped

Instructions
 

  • Bring a large pot of water to a rolling boil and stir in 1 tablespoon of salt.
  • Add the elbow macaroni and cook according to package directions until just al dente.
  • Drain the macaroni in a colander and rinse under cold running water until completely cool, then drain very well.
  • In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, black pepper, garlic powder, and onion powder until smooth.
  • In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, red onion, dill pickles, and parsley.
  • Pour the dressing over the macaroni mixture and gently fold with a spatula until everything is evenly coated.
  • If using, fold in the chopped hard-boiled eggs, being careful not to mash them too much.
  • Taste and adjust seasoning with additional salt or pepper if desired.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the macaroni salad for at least 1 hour to chill and allow the flavors to meld before serving.

Notes

For best results, make this salad a few hours ahead or even the day before, since the flavors deepen as it chills; just know the pasta may absorb some dressing, so you can reserve a few tablespoons of dressing to stir in right before serving or add a splash of milk to loosen it. Dice the vegetables small so they distribute evenly and don’t overpower the pasta, and be sure the macaroni is fully cooled and well-drained to prevent a watery salad. Adjust creaminess by adding more mayonnaise or a spoonful of sour cream, and for a lighter version you can swap part of the mayo for plain Greek yogurt. This salad keeps well in the refrigerator for up to 3 days, but always store it chilled and avoid letting it sit at room temperature for more than 2 hours for food safety.
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