Kick your picnic game up a notch with this classic, creamy side packed with tangy flavor.
It doesn’t take much for me to get nostalgic about the many 4th of July parties my family threw when I was a kid. Even just the scent of barbecue sauce can bring back a whole ton of fun, sun-kissed memories. Alongside all the burgers and hot dogs, plus maybe some barbecue chicken, there was one dish that my brothers and I always got excited for: macaroni salad.
Unlike hot pasta dishes such as mac and cheese, macaroni salad is served cold, making it a refreshing complement to all kinds of grilled meat. Frankly, an Independence Day picnic was never complete without mac salad, and so if the family member who usually made it couldn’t attend, someone else crafted it in their place. With a satisfying balance of cream, tanginess, and a subtle crunch from the fresh veggies, this classic macaroni salad recipe can turn any picnic into a memorable party.
In the city of Rochester, where I grew up, macaroni salad was a key ingredient in what many restaurants titled “garbage plates.” They’re these big, juicy plates of burger or hot dog, plus baked beans, fries, and spicy meat sauce. So, if we ever had leftover mac salad from picnics, my mom would take some home and repurpose it for our very own garbage plates. Luckily, we have a lot of options for how to serve this dazzling little side dish!
My grandma’s tips for a mouthwatering macaroni salad
Of all the mac salads I’ve tried, my grandma’s recipe still reigns supreme. It’s nearly identical to this recipe, but with a few tweaks that make it her signature potluck dish. Since she’s started sharing her special recipe with me, I thought I’d pay it forward so that your family can benefit from how delicious it is.
The first step is to make sure that you rinse the macaroni in cold water after it’s cooked. This not only stops the cooking process and cools the macaroni, but it also removes excess starch so that the final product isn’t sticky but velvety smooth. Next, she recommends tasting the dressing as you go so that you can add more sugar if needed. I’ve also seen her use honey mustard instead of Dijon for more sweetness. Last but not least—she tops off the whole bowl of mac salad with slices of hard-boiled egg so that it both looks nice and has even more protein.
How do I store leftovers?
Refrigerate your leftover macaroni salad in an airtight container for 3-5 days. Enjoy it cold or at room temperature. I don’t suggest freezing it, as this might cause the dressing to separate, ruining the smooth and satisfying texture.
Similar recipes to try
If you prefer your elbow macaroni in a hot dish, then try Homemade Hamburger Helper or Crock-Pot Hamburger Helper. Both are easy variations on an old American classic, which turns humble pasta into a meaty and mouthwatering meal. Similarly, you can try Ground Beef Casserole—which is made with penne pasta and baked in the oven until golden brown and melty. On the other hand, if you’d like to keep it cool and simple with a nice salad, try Creamy Cucumber Salad instead. For picnics especially, this works as a light and green alternative to the rich mac salad.
Macaroni Salad Recipe
Ingredients
- 8 ounces dry macaroni noodles
- 1/2 cup finely diced celery
- 1/2 cup diced red bell pepper
- 1/3 cup finely diced red onion
- 2 large hard-boiled eggs chopped
- 3/4 cup mayonnaise
- 3 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 2 teaspoons white vinegar
- 1 teaspoon granulated sugar
- Kosher salt and black pepper to taste
- 1 pinch garlic powder
- Green onions chopped, for garnish
Instructions
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Cook the macaroni in salted water until al dente. Drain and rinse under cold water to quickly cool the noodles.
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In a large bowl, add the cooled macaroni, diced celery, red bell pepper, red onion, and chopped hard-boiled eggs.
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In a small bowl, whisk together the mayonnaise, Greek yogurt, mustard, white vinegar, granulated sugar, salt, black pepper, and garlic powder until smooth. Taste and adjust the vinegar and sugar to your liking.
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Pour the dressing over the pasta mixture and gently toss until all ingredients are well-coated.
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Cover the bowl and refrigerate for at least 1 hour to let the flavors meld before serving. Adjust seasoning as needed and garnish with green onions.
Nutrition
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