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Classic Macaroni Salad

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Ingredients

  • 2 cups elbow macaroni
  • 1/2 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped red onion
  • 2 hard-boiled eggs, chopped
  • 1/4 cup chopped fresh parsley

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Classic Macaroni Salad

Created by: Howcan Team

Ingredients

  • 2 cups elbow macaroni
  • 1/2 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped red onion
  • 2 hard-boiled eggs, chopped
  • 1/4 cup chopped fresh parsley

Instructions

  • Cook the elbow macaroni according to package instructions. Drain and rinse with cold water. Set aside to cool.
  • In a large bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons white vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  • Add the cooled macaroni to the bowl and toss to coat with the dressing.
  • Stir in 1/2 cup chopped celery, 1/2 cup chopped red bell pepper, 1/4 cup chopped red onion, and 2 hard-boiled eggs, chopped.
  • Gently fold in 1/4 cup chopped fresh parsley.
  • Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  • Serve chilled and enjoy!
SaladSide Dish
American

Macaroni salad has a rich history dating back to the late 19th century when Italian immigrants brought their pasta-making skills to the United States. This classic dish gained popularity during the mid-20th century and became a staple at picnics, barbecues, and potlucks across the country. Chefs and home cooks alike have put their own spin on the recipe, incorporating ingredients like mayonnaise, mustard, vinegar, and a variety of vegetables. The best versions of this dish can be found in delis and diners across the Northeastern United States, particularly in New York and New Jersey. The key to a delicious macaroni salad lies in the perfect balance of creamy dressing and al dente pasta, making it a beloved comfort food for many.

25 min

|

8

|

280 calories

Instructions

  • Cook the elbow macaroni according to package instructions. Drain and rinse with cold water. Set aside to cool.
  • In a large bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons white vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  • Add the cooled macaroni to the bowl and toss to coat with the dressing.
  • Stir in 1/2 cup chopped celery, 1/2 cup chopped red bell pepper, 1/4 cup chopped red onion, and 2 hard-boiled eggs, chopped.
  • Gently fold in 1/4 cup chopped fresh parsley.
  • Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  • Serve chilled and enjoy!
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