Southern 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
- 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 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 1/4 teaspoon paprika
- 1/4 cup sweet pickle relish drained
- 3 large hard-boiled eggs peeled and chopped
- 1/2 cup celery finely diced
- 1/2 cup red bell pepper finely diced
- 1/4 cup red onion finely diced
- 2 tablespoon green onions thinly sliced
- 1/4 cup cheddar cheese optional; finely shredded
- 1 tablespoon fresh parsley optional, for garnish; chopped
- 1/8 teaspoon paprika optional; for garnish
Instructions
- Bring the water and 1 tablespoon of salt to a rolling boil in a 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 a colander, rinse under cold water until completely cool, and let it drain very well.
- In a medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, kosher salt, black pepper, and 1/4 teaspoon paprika until smooth.
- Stir the sweet pickle relish into the dressing until evenly combined.
- In a large mixing bowl, add the cooled and well-drained macaroni.
- Add the chopped hard-boiled eggs, diced celery, diced red bell pepper, diced red onion, and sliced green onions to the macaroni.
- Pour the dressing over the macaroni mixture and gently fold everything together with a rubber spatula until well coated.
- If using, gently fold in the shredded cheddar cheese until just combined.
- Taste and adjust seasoning with additional salt, pepper, or sugar if desired.
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours to chill and allow flavors to meld.
- Just before serving, stir the salad, sprinkle with chopped parsley and a light dusting of paprika if using, and serve chilled.
Notes
For best flavor, make this salad several hours or even a day ahead so the macaroni can fully absorb the dressing, and remember that chilled salads can taste slightly less salty and sweet, so adjust seasonings after it has rested. Rinse the pasta only in this kind of cold salad (not in hot dishes) to stop the cooking and remove excess starch, but be sure it is very well drained so the dressing doesn’t become watery. Finely dicing vegetables keeps the texture pleasant and prevents large crunchy pieces from overpowering each bite, and you can swap sweet pickle relish for chopped dill pickles if you prefer a tangier, less sweet profile. If the salad seems dry after chilling, simply stir in an extra spoonful or two of mayonnaise or a splash of milk to loosen it, and keep the salad refrigerated and tightly covered, discarding any leftovers that have been at room temperature for more than 2 hours.
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