Description
This creamy elbow macaroni salad is perfect for picnics and potlucks. It’s a delightful mix of macaroni, vegetables, and a tangy dressing.
Ingredients
Scale
- 1 lb elbow macaroni, cooked and cooled
- 1 cups mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tbsp sugar
- 3 hard-boiled eggs, chopped
- 1 cup celery, finely diced
- 1/2 cup red onion, minced
- 1 small jar (4 oz) pimentos, drained
- Salt and pepper to taste
Instructions
- Cook macaroni in salted water until tender. Drain, rinse with cold water, and cool completely.
- In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper.
- Add the cooled macaroni to the dressing and toss to coat.
- Fold in the chopped eggs, celery, onion, and pimentos.
- Cover and refrigerate for at least 4 hours before serving.
- Stir in a splash of milk if the salad needs refreshing before serving.
Notes
- For added flavor, consider including chopped pickles or fresh herbs.
- This salad can be made a day in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg