Creamy, tangy, slightly sweet, and packed with flavor — this homestyle macaroni salad is the kind people go back for seconds and thirds.
Ingredients
For the Salad
- 1 lb elbow macaroni
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 2 tbsp sweet pickle relish
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp celery salt
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 hard-boiled eggs, chopped
- 1/2 cup celery, finely diced
- 1/3 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup shredded carrot
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni just past al dente so it stays tender and creamy once chilled. Drain and rinse lightly with cold water.
- In a large mixing bowl, whisk together mayonnaise, sour cream, yellow mustard, Dijon mustard, relish, apple cider vinegar, sugar, celery salt, kosher salt, black pepper, and paprika until smooth and creamy.
- Add cooked macaroni to the bowl along with chopped eggs, celery, red bell pepper, red onion, shredded carrot, and parsley.
- Gently fold everything together until evenly coated.
- Cover and refrigerate for at least 2 hours before serving. Overnight is even better for flavor.
- Before serving, stir once more and garnish lightly with paprika and fresh parsley if desired.
Chef’s Tips
- Slightly overcooking the macaroni by about 1 minute gives the salad that classic creamy texture people love.
- A touch of sugar balances the acidity and makes the dressing addictive.
- Refrigerating overnight dramatically improves the flavor.
- If the salad thickens too much after chilling, stir in 1–2 tablespoons of milk or mayonnaise before serving.
Serving Suggestions
Perfect alongside:
- barbecue ribs
- burgers
- grilled chicken
- baked beans
- fried chicken
- summer cookouts and holiday gatherings
Prep Time
15 minutes
Chill Time
2 hours
Serves
8–10 people
Enjoy!.