Description
A creamy, classic macaroni salad perfect for summer potlucks and barbecues with a rich, tangy dressing and crisp vegetables.
Ingredients
Scale
- 16 oz elbow macaroni
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp Dijon mustard
- 1/4 cup apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 2 hard-boiled eggs, chopped
- 2 tbsp fresh chives, chopped
Instructions
- Cook macaroni according to package instructions. Drain and rinse with cold water.
- In a large bowl, whisk together mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper.
- Add cooled macaroni, red onion, celery, and eggs to the dressing. Stir to combine.
- Refrigerate for at least 1 hour before serving. Garnish with chives before serving.
Notes
- Can be made up to 24 hours in advance.
- Store in an airtight container in the refrigerator.
- Add additional mayonnaise if the salad becomes dry after refrigeration.
- Customize with your favorite vegetables or add-ins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
Keywords: summer salad, picnic recipe, potluck side dish, barbecue side
