Macaroni Salad
In this classic Macaroni Salad recipe, tender noodles are mixed with crunchy celery, red onion, hard boiled eggs, and a creamy, homemade dressing that features mayonnaise and Dijon.
Equipment
- large pot
- colander
- spaghetti spoon
- egg cooker or small pot with lid
- cutting board
- santoku or chef's knife
- measuring spoons
- measuring cups
- large glass or ceramic bowl (3-4 qt. capacity)
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Ingredients
- 1 lb. cooked macaroni cook this to al dente, then shock it with cold water and drain
- 1 cup red onion diced
- 1 cup celery thinly chopped
- 4 hard boiled eggs you may add 2 more as a topping
- 1 cup mayonnaise I use light Hellmann's or Duke's
- 1 tablespoon Dijon mustard
- ¼ cup- ½ cup white wine vinegar start with ¼ cup; add more before serving if needed
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ cup white granulated sugar
Instructions
- Cook noodles; follow instructions on box for al dente. Drain and cool.
- Mix cooled noodles, diced onion, and chopped celery in large bowl.
- Add 4 diced, cooled hard boiled eggs and gently mix.
- In a separate mixing bowl, whisk together mayonnaise, mustard, and ¼ c. vinegar.
- Add the salt, pepper and sugar to the dressing bowl; whisk to incorporate.
- Pour dressing into noodle bowl. Gently stir to thoroughly incorporate.
- Cover and refrigerate for a minimum of 4 hours.
- Before serving, add additional salt and pepper to taste. Add additional vinegar, 1 tablespoon at a time, to achieve desired dressing consistency. Top with 2 additional sliced hard boiled eggs if desired.
- Best enjoyed within 5 days. Keep refrigerated. Do not freeze.
Notes
If serving at an outdoor event, place serving bowl over ice to preserve the dressing.
Start out using ¼ cup of vinegar in this recipe. When you serve it, you may add up to another ¼ cup. Add it in small increments (1 tablespoon at a time) until you get your desired consistency. You may also choose to add a little extra mayonnaise.
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