Side Dish: United States – Classic Macaroni Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 10 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

2 cups (200 g) elbow macaroni
1 / 2 cup (60 g) celery, finely chopped
1 / 2 cup (80 g) red onion, finely chopped
1 / 2 cup (75 g) dill pickles, chopped
3 hard-boiled eggs, chopped
1 cup (240 ml) mayonnaise
2 tbsp (30 ml) Dijon mustard
1 tbsp (15 ml) white vinegar
1 tsp (4 g) sugar
Salt and pepper to taste

Instructions

1. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool, then set aside.
2. In a large bowl, combine the cooled macaroni with the celery, red onion, dill pickles, and chopped hard-boiled eggs.
3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, and sugar. Season with salt and pepper to taste.
4. Pour the dressing over the macaroni mixture and mix until everything is well-coated.
5. Chill in the refrigerator for at least 1 hour before serving to let the flavors blend together.

These recipes highlight the diversity of macaroni salads, with a nod to Polynesian-inspired and classic Southern flavors. Enjoy!