Old Fashioned Lancaster County Macaroni Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Medium bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 Rubber spatula
Ingredients
- 2 cups elbow macaroni uncooked
- 4 quarts water
- 2 tablespoons salt for boiling water
- 3 large hard-boiled eggs peeled and chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon celery seed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup celery finely diced
- 1/2 cup red onion finely diced
- 1/2 cup green bell pepper finely diced
- 1/2 cup red bell pepper finely diced
- 1/4 cup sweet pickle relish
- 1 Paprika optional; for garnish
Instructions
- Bring the water and salt to a rolling boil in the large pot over high heat.
- Add the elbow macaroni to the boiling water, stir, and cook until just tender according to package directions, about 8 to 10 minutes.
- Drain the macaroni in the colander and rinse under cold water until completely cool, then drain very well.
- Transfer the cooled, drained macaroni to the large mixing bowl and set aside.
- In the medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, celery seed, kosher salt, and black pepper until smooth and well combined.
- Add the chopped hard-boiled eggs, celery, red onion, green bell pepper, red bell pepper, and sweet pickle relish to the macaroni in the large mixing bowl.
- Pour the dressing over the macaroni mixture and gently fold everything together with the rubber spatula until all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or sugar if desired.
- Cover the bowl tightly and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly.
- Before serving, stir the macaroni salad, sprinkle lightly with paprika if using, and serve chilled.
Notes
For best results, make this salad at least several hours ahead or even the day before so the flavors fully develop and the pasta absorbs some of the dressing; if it seems dry after chilling, stir in a few tablespoons of mayonnaise or a splash of milk to loosen it. Dice the vegetables quite finely so they distribute evenly and don’t overpower the tender macaroni, and be sure the pasta is completely cool and well drained before mixing to prevent the dressing from thinning out. Adjust sweetness and tang to your taste, as Lancaster County–style macaroni salad is often slightly sweet, and keep the salad well chilled, storing leftovers in an airtight container in the refrigerator for up to 3 days.
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