Here’s a classic, crowd-pleasing Creamy Macaroni Salad recipe — cool, tangy, and just a little sweet. Perfect for BBQs, potlucks, or a comforting side dish at home.
🥗 Creamy Macaroni Salad
🕒 Prep Time: 15 minutes
🕕 Chill Time: 1 hour (recommended)
🍽️ Serves: 6–8
🧾 Ingredients:
For the Salad:
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2 cups elbow macaroni (uncooked)
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1 cup diced celery
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1/2 cup diced red bell pepper (or green)
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1/4 cup finely chopped red onion
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1/2 cup shredded carrot (optional)
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3 hard-boiled eggs, chopped (optional but classic)
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1/2 cup sweet pickle relish or chopped sweet pickles
For the Creamy Dressing:
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1 cup mayonnaise
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2 tablespoons sour cream (optional, for extra creaminess)
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1 tablespoon yellow mustard (or Dijon for a twist)
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1 tablespoon apple cider vinegar (or white vinegar)
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1–2 teaspoons sugar (adjust to taste)
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Salt and pepper to taste
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Optional: 1/4 teaspoon celery seed or paprika
👩🍳 Instructions:
1. Cook the macaroni:
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Boil in salted water until just tender (about 7–8 minutes).
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Drain and rinse with cold water to stop cooking and cool it down.
2. Make the dressing:
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In a bowl, whisk together mayo, sour cream (if using), mustard, vinegar, sugar, salt, and pepper until smooth.
3. Assemble the salad:
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In a large bowl, combine cooled macaroni, chopped veggies, eggs, and relish.
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Pour dressing over and mix until well coated.
4. Chill:
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Cover and refrigerate for at least 1 hour (or overnight) to let the flavors blend.
5. Serve:
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Stir before serving and adjust seasoning if needed.
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Garnish with chopped parsley, paprika, or extra diced egg on top if desired.
🔁 Variations:
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Make it tangier: Add more vinegar or a touch of lemon juice.
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Make it lighter: Use Greek yogurt in place of some or all of the mayo.
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Add protein: Toss in diced ham, tuna, or grilled chicken for a heartier salad.
Would you like a spicy version, vegan version, or something to pair it with?
