Old Bay Macaroni Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 Wooden spoon or spatula
- 1 plastic wrap or airtight container
Ingredients
- 8 ounces elbow macaroni
- 1 tablespoon kosher salt
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Old Bay seasoning
- 1 teaspoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 2 hard-boiled eggs chopped
- 1 cup celery finely diced
- 1/2 cup red bell pepper finely diced
- 1/2 cup red onion finely diced
- 1/4 cup dill pickles finely diced
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon additional Old Bay seasoning for garnish
Instructions
- Bring a large pot of water to a boil, add kosher salt, and cook the elbow macaroni according to package directions until just al dente.
- Drain the macaroni in a colander, rinse under cold water until completely cool, and shake off excess water.
- In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, Old Bay seasoning, sugar, black pepper, garlic powder, onion powder, smoked paprika, and lemon juice until smooth.
- In a large mixing bowl, combine the cooled macaroni, chopped hard-boiled eggs, celery, red bell pepper, red onion, dill pickles, and parsley.
- Pour the dressing over the macaroni mixture and gently fold with a wooden spoon or spatula until everything is evenly coated.
- Taste and season with additional salt and Old Bay seasoning as needed, adjusting to your preference.
- Cover the bowl tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a gentle stir, sprinkle with the additional Old Bay seasoning, and adjust seasoning again if needed.
Notes
For best flavor, make this salad at least a few hours in advance or even the day before, as chilling allows the pasta to absorb the dressing and the Old Bay to fully permeate the dish. If the salad seems a bit dry after chilling, stir in a spoonful or two of mayonnaise to loosen it back up. Dice the vegetables finely so they distribute evenly and don’t overpower any single bite, and be sure the pasta is completely cool and well-drained to prevent the dressing from thinning out. You can add extras like cooked shrimp or crab for a seafood twist, but in that case increase the Old Bay slightly to balance the added ingredients. Keep the salad well-chilled, especially for picnics or potlucks, and discard any leftovers that have sat out at room temperature for more than 2 hours.
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