The Best Macaroni Salad is a classic summer side dish with mayo, celery, sweet pickles, onions, peas, hard boiled eggs and a hint of mustard.
Prep Time12mins
Cook Time12mins
Total Time24mins
Course: Picnic, Potluck, Side Dish
Cuisine: American
Keyword: macaroni salad
Servings: 8servings
Calories: 390kcal
Author: Kristin
Ingredients
2cupsuncooked elbow macaroni1/2 box
4tablespoons sweet pickle relish
1cupchopped celery
2tablespoonschopped onion
1cupfrozen peascooked and cooled
4hard cooked eggschopped
2teaspoonsprepared mustard
1cupmayonnaise
1teaspoonsaltto taste
Instructions
Cook macaroni following directions on the package. Drain into a colander and rinse with cold water. Cool to at least room temperature, or in the fridge.
Meanwhile, in a large bowl combine celery, onion, relish, eggs and peas.
Stir in cooked macaroni.
Stir in mustard and mayonnaise and blend thoroughly. Taste and add salt as desired.
Store in a tightly sealed container for up to 5 days. If salad seems dry, add a couple of tablespoons of mayonnaise to moisten.
Notes
How to Store Leftovers: Store macaroni salad in the refrigerator in a tightly sealed container for up to 5 days. If the salad seems dry, add a couple tablespoons of mayonnaise to moisten it before serving.