Old Fashioned Macaroni Salad With Egg
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 large 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 cups set
- 1 Measuring spoons set
- 1 plastic wrap or airtight container
Ingredients
- 2 cups elbow macaroni uncooked
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon paprika plus more for garnish
- 1/2 cup celery finely diced
- 1/2 cup dill pickles finely diced
- 1/4 cup red onion finely diced
- 1/4 cup green bell pepper finely diced
- 1/4 cup red bell pepper finely diced
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until just al dente according to package directions.
- While the pasta cooks, place the eggs in a medium saucepan, cover with cold water by 1 inch, bring to a gentle boil, then cover, turn off the heat, and let sit for 10 minutes.
- Drain the macaroni in a colander, rinse under cold water until completely cool, and let drain very well.
- After the eggs have rested, transfer them to a bowl of ice water and cool for 5 to 10 minutes.
- Peel the cooled eggs and chop them into small pieces, then set aside.
- In a small mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, kosher salt, black pepper, and 1/2 teaspoon paprika until smooth.
- In a large mixing bowl, combine the cooled macaroni, celery, dill pickles, red onion, green bell pepper, red bell pepper, and chopped eggs.
- Pour the dressing over the macaroni mixture and gently fold everything together with a wooden spoon or spatula until 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 and refrigerate for at least 1 hour to chill and allow flavors to meld.
- Before serving, stir the salad, sprinkle with a little extra paprika and chopped fresh parsley, and serve chilled.
Notes
For best flavor, make this salad several hours ahead or even the day before, as the pasta absorbs the dressing and the seasonings mellow over time; just keep in mind that it may thicken in the fridge, so you can loosen it by stirring in a spoonful or two of mayonnaise or a splash of milk before serving. Be sure the macaroni is fully cooled and well drained so the dressing clings instead of becoming watery, and dice the vegetables and eggs fairly small for a classic texture that scoops easily. You can swap dill pickles for sweet pickles if you prefer a sweeter salad, or add a pinch of celery seed for old-fashioned flavor. Always keep the salad refrigerated and avoid letting it sit at room temperature for more than 2 hours for food safety, especially in warm weather.
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