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Classic Macaroni Salad Recipe Easy Potluck Sides for Summer Gatherings

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A creamy, crunchy, and tangy macaroni salad perfect for summer potlucks and gatherings. This classic recipe balances fresh veggies and a flavorful dressing for a crowd-pleasing side dish.

Ingredients

Scale
  • 3 cups elbow macaroni (about 8 ounces / 225 grams), cooked al dente and cooled
  • 1 cup mayonnaise (full-fat or light)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1 cup celery, finely chopped
  • 1 medium red bell pepper, diced
  • 1/4 cup red onion, finely minced (optional)
  • 2 large hard-boiled eggs, chopped
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 3 cups (8 oz / 225 g) of elbow macaroni and cook according to package instructions until just al dente (about 7-8 minutes). Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  2. In a large mixing bowl, whisk together 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and 1 teaspoon sugar until smooth. Season with salt and pepper to taste. If the dressing feels too thick, add a teaspoon of water or milk to loosen it slightly.
  3. Finely dice 1 cup celery, 1 medium red bell pepper, and 1/4 cup red onion (if using). Peel and chop 2 hard-boiled eggs into small pieces.
  4. Add the cooled macaroni, chopped vegetables, and eggs to the bowl with the dressing. Gently toss everything together until the pasta is evenly coated and the veggies are well distributed. Be careful not to mash the pasta or eggs.
  5. Taste and add more salt, pepper, or vinegar if needed.
  6. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving to let flavors meld.
  7. Just before serving, sprinkle 2 tablespoons chopped fresh parsley over the top.

Notes

Do not overcook the pasta; rinse with cold water immediately after cooking to stop the cooking process and prevent clumping. Mix gently to avoid breaking pasta and eggs. Chill for at least 1 hour or overnight for best flavor. Adjust seasoning after chilling. For a lighter version, swap half the mayo with Greek yogurt. Add a splash of milk or extra mayo if salad thickens after chilling.

Nutrition

Keywords: macaroni salad, potluck side, summer salad, creamy salad, elbow macaroni, picnic recipe

Find it online: https://cooltastes.com/classic-macaroni-salad-recipe-easy-potluck-sides-for-summer-gatherings/