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Classic Creamy Macaroni Salad: The Best Potluck Side Dish

A spoonful of creamy, delicious macaroni salad featuring elbow pasta, red onion, and parsley, lifted above a bowl.

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Make the best creamy macaroni salad for your next BBQ or potluck. This easy recipe delivers a tangy, classic deli-style flavor that is a guaranteed crowd-pleaser for summer gatherings.

Ingredients

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  • 1 pound elbow macaroni
  • 4 large eggs, hard-boiled and chopped
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup sweet pickle relish
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups mayonnaise
  • 1/4 cup yellow mustard
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Cook the elbow macaroni according to package directions until al dente. Drain the pasta well and rinse immediately with cold water to stop the cooking process. Set aside to drain completely.
  2. While the pasta cooks, prepare the dressing. In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
  3. Add the chopped hard-boiled eggs, celery, red onion, sweet pickle relish, and parsley to the bowl with the dressing. Mix gently to combine.
  4. Add the cooled, drained macaroni to the dressing mixture. Fold everything together carefully until the pasta is evenly coated.
  5. Cover the bowl and chill the macaroni salad in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  6. Before serving, taste the salad and adjust salt and pepper if needed. Serve cold as a perfect summer side dish or BBQ side dish.

Notes

  • For the creamiest texture, make this cold pasta salad a day ahead. The flavors improve significantly after chilling overnight.
  • If you prefer a tangier dressing recipe, increase the apple cider vinegar by one tablespoon.
  • This recipe makes a great make ahead salad for picnics and cookouts.

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