This Classic Macaroni Salad is a hit at parties, BBQs and with adults and kids alike. It comes together easily and is the perfect side dish for summer parties, making it perfect for Memorial Day and 4th of July!
*This post has been updated from 2014.
See the peas in that macaroni salad? This is seriously the only thing I like peas in. And I hate peas. But there’s something about the combination of flavors and textures that makes them fit in perfectly.
MY LATEST VIDEOSThis is a favorite family recipe that my mom has been making since her home ec class in high school. It’s loved by everyone – so much so that my cousin listed it specifically in our family reunion book as his favorite food.
It’s that good.
Crunchy celery and peas, tangy pickle relish and mustard, and tender hard boiled eggs and macaroni come together with the perfect amount of seasoning and just enough mayo to keep it from drying out. My kids love it too, even with the peas and onions! Now THAT is a special recipe!
Print out this recipe and make this classic macaroni salad for your next BBQ or summer party. You can thank me later.
Classic Macaroni Salad
Prep
Total
Yield 8-10 servings
Cuisine American
Ingredients
- 2 cups elbow macaroni (1/2 box)
- 4 tablespoons sweet pickle relish
- 1 cup chopped celery
- 2 tablespoons chopped onion
- 1 cup frozen peas, cooked and cooled
- 4 hard cooked eggs, chopped
- 2 teaspoons prepared mustard
- 1 cup mayonnaise
- 1 teaspoon salt (to taste)
Instructions
- Cook macaroni following directions on the package. Drain and rinse in colander and drain well. Cool to at least room temperature, or in the fridge.
- Meanwhile, in a large bowl combine celery, onion, relish, eggs, salt and peas.
- Stir in cooked macaroni.
- Stir in mustard and mayonnaise and blend thoroughly.
- Store in a tightly sealed container for up to 5 days. If salad seems dry, add a couple of tablespoons of mayonnaise to moisten.
Love this Classic Macaroni Salad? For more delicious potluck friendly sides, be sure to check these out:
For all salads go HERE and for the Recipe Index go HERE.
Found this recipe on Pintrest. Really good pasta. I’m always looking for a good pasta salad to try and this is on my keeper list. Would not change anything. Thanks!
No instructions for the mustard 😃
I know it’s still winter, but this weekend of 2/19/2017 was like SPRING! I’m not kidding. Almost 70 degrees and sunshine, not to mention a three-day weekend because of President’s Day. So, we cooked out on Sunday. It was a gorgeous day! I made one of my favorite burgers, Original Ranch Cheeseburgers, topped them with lettuce and tomato, and served this salad to go along with it. I love the simplicity of this salad. It truly is a classic. The only thing I added was freshly ground black pepper to taste. Perfection!
It’s definitely a true classic! How lucky you were to have such gorgeous weather – we’ve just been getting rain here in Southern California!!
this was the best thing I’ve ever eaten!!!!! I’m usually not fan of macaroni salad but this was amazing!!! thank you so much!!!!
I made this but added sour cream and scallions instead of onions. I also added some milk so it wouldn’t dry out. It was a big hit!
Yes with the sour cream you’d need to extra milk. With the mayo it won’t dry out but you can always add extra if you need it.
Don’t cook the peas, they will pop in your mouth