Description
A creamy, tangy, and slightly sweet macaroni salad packed with crunchy vegetables and hard-boiled eggs, perfect for picnics and potlucks.
Ingredients
Scale
For the Crust:
- For the salad:
- 2 cups elbow macaroni, uncooked
- 3 hard-boiled eggs, chopped
- 1/2 cup celery, 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
- 1/4 cup sweet pickle relish
- For the dressing:
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
Instructions
1. Prepare the Crust:
- 1. Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- 2. In a large bowl, combine the cooled macaroni, chopped eggs, celery, red onion, green and red bell peppers, and sweet pickle relish.
- 3. In a separate bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, sugar, salt, black pepper, and celery seed until smooth.
- 4. Pour the dressing over the macaroni mixture and stir gently until everything is evenly coated.
- 5. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to meld.
- 6. Stir well before serving. Adjust seasoning if needed.
Notes
For best results, make this salad a day ahead. Add a splash of milk if the dressing thickens too much in the fridge. Customize with extra veggies like shredded carrots or diced cucumber.