Delicious Sweet Macaroni Salad (Print version)
Creamy sweet macaroni salad with crunchy vegetables and a tangy-sweet dressing, perfect for potlucks and summer cookouts.
# Ingredients:
For the salad
01 -
2 cups (8 oz / 225 g) uncooked elbow macaroni
02 -
3 large hard-boiled eggs, chopped
03 -
1/2 small yellow onion, finely chopped
04 -
3 stalks celery, finely chopped
05 -
1 small red bell pepper, seeded and finely chopped
06 -
1/4 cup sweet pickle relish, drained
For the dressing
07 -
1 1/2 cups (360 g) real mayonnaise
08 -
3 tablespoons granulated sugar
09 -
2 tablespoons prepared yellow mustard
10 -
1 tablespoon white vinegar
11 -
1/2 teaspoon celery seed
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon black pepper
# Instructions:
01 -
Boil elbow macaroni in well-salted water until just tender, about 8 minutes. Drain and rinse under cold water until completely cool. Spread on a baking sheet to dry slightly.
02 -
Chop the hard-boiled eggs, celery, bell pepper, and onion into small, even pieces. Place them in a large mixing bowl with the drained relish.
03 -
In a medium bowl, whisk together mayonnaise, sugar, mustard, white vinegar, celery seed, salt, and pepper until smooth and glossy.
04 -
Add the cooled macaroni to the bowl of vegetables and eggs. Pour the dressing over the top and fold gently until everything is evenly coated. Cover and refrigerate for at least 1 hour before serving.
# Good to know:
01 -
For best flavor, chill for at least 1 hour or overnight.
02 -
Stir before serving to redistribute the dressing.