Description

This classic Deli Mac Salad is a creamy, tangy macaroni salad packed with crunchy vegetables and a zesty dressing. Perfect for potlucks, picnics, or as a refreshing side dish, this easy-to-make recipe blends tender elbow macaroni with crisp celery, red bell pepper, and dill pickles, all coated in a flavorful dressing of mayonnaise, Dijon mustard, and apple cider vinegar. Optional hard-boiled eggs add extra protein and texture, making it a well-rounded and satisfying salad.

Ingredients

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Macaroni Salad

2 cups elbow macaroni, cooked and cooled
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup celery, finely chopped
1/4 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup dill pickles, chopped
2 hard-boiled eggs, chopped (optional)

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Instructions

Prepare the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy. This creates the tangy base that will coat the salad.
Combine salad ingredients: Add the cooked and cooled elbow macaroni to the dressing, then mix in the finely chopped celery, diced red bell pepper, chopped red onion, dill pickles, and chopped hard-boiled eggs if using. These ingredients add crunch and flavor contrast.
Toss the salad: Gently toss all ingredients together ensuring each piece is evenly coated with the dressing, which helps all the flavors meld beautifully.
Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. This chilling time allows the flavors to blend, making the salad taste even better when served cold.

Notes

For best results, cook the macaroni just until al dente so it holds its shape in the salad.
You can customize the salad by adding other chopped vegetables like cucumbers or carrots for more crunch.
Omitting the hard-boiled eggs makes this salad vegetarian-friendly.
Store leftovers covered in the refrigerator for up to 3 days.
To reduce calories, consider using light mayonnaise or Greek yogurt as a substitute.