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Overhead view of creamy macaroni salad with celery, onion, and bell pepper in a white bowl.

Classic Macaroni Salad

A creamy, mayo-based macaroni salad with celery, onion, and a sweet-tangy dressing, built with a reserved-dressing step so it stays creamy after chilling.
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Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 2 hours
Total Time 2 hours 25 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 pound 16 oz elbow macaroni
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar plus more to taste
  • 1 tablespoon granulated sugar
  • 1 cup celery finely diced
  • 1/2 cup red onion finely diced
  • 1/2 cup green bell pepper diced (optional)
  • 1/3 cup sweet pickle relish
  • 3 hard boiled eggs chopped (optional)
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • Paprika for garnish (optional)

Method
 

  1. Boil macaroni in well-salted water until al dente, 7 to 9 minutes; it should still have a slight bite.
  2. Drain and rinse under cold water until cool to the touch.
  3. If needed, hard boil eggs (boil 1 minute, cover off heat 10 minutes), cool, peel, and chop.
  4. Whisk mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
  5. Stir celery, onion, bell pepper, and relish into the dressing.
  6. Fold in the cooled macaroni gradually, reserving about 2 tablespoons of dressing separately.
  7. Fold in chopped eggs and sprinkle with paprika.
  8. Cover and refrigerate at least 2 hours, until evenly seasoned throughout.
  9. Stir in reserved dressing and adjust salt just before serving.

Notes

Not freezer-friendly. Keeps 3 to 4 days refrigerated in an airtight container. For best texture, hold back a little dressing and stir it in right before serving.