Best Macaroni Salad

Here’s a classic Best Macaroni Salad recipe that’s creamy, tangy, and packed with flavor—perfect for picnics, potlucks, or BBQs!

Ingredients:

• 16 oz (1 lb) elbow macaroni (or your favorite pasta shape)

• 1 cup mayonnaise (Best Foods/Hellmann’s recommended)

• ¼ cup sour cream (or Greek yogurt for a lighter option)

• 2 tbsp apple cider vinegar (or white vinegar)

• 1 tbsp Dijon mustard (or yellow mustard)

• 1 tsp sugar (optional, balances acidity)

• 1 tsp salt (plus more to taste)

• ½ tsp black pepper

• 1 tsp celery seed (or ½ tsp celery salt)

• 1 cup diced celery

• ½ cup finely diced red onion (soaked in cold water for 10 mins to mellow)

• 1 red bell pepper, diced

• ½ cup grated carrot

• 3 hard-boiled eggs, chopped (optional)

• 2 tbsp fresh parsley, chopped

• Paprika or smoked paprika (for garnish)

Instructions:

1. Cook the pasta: Boil macaroni in salted water until al dente (about 8-10 mins). Drain, rinse under cold water, and let cool.

2. Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, vinegar, mustard, sugar, salt, pepper, and celery seed.

3. Combine ingredients: Add cooled macaroni, celery, red onion, bell pepper, carrot, eggs (if using), and parsley. Gently fold until evenly coated.

4. Chill: Cover and refrigerate for at least 2 hours (best overnight) to let flavors meld.

5. Serve: Stir before serving, adjust seasoning if needed, and sprinkle with paprika.

Tips for the Best Macaroni Salad:

• Don’t overcook the pasta—it should hold its shape.

• For extra flavor, add ½ cup sweet pickles or relish, crispy bacon, or shredded cheddar.

• Make it lighter by swapping half the mayo with Greek yogurt.

• Too thick? Add a splash of pickle juice or milk to loosen.

This creamy, crunchy, and slightly tangy macaroni salad is always a crowd-pleaser! Enjoy! 🍽️