Description

This Deli Mac Salad is a classic, creamy macaroni salad featuring elbow macaroni tossed with a tangy dressing of mayonnaise, Dijon mustard, apple cider vinegar, and subtle sweetness from sugar. Enhanced with crunchy celery, red bell pepper, red onion, dill pickles, and optional chopped hard-boiled eggs, this salad offers a perfect balance of flavors and textures ideal for picnics, potlucks, or casual meals.

Ingredients

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Macaroni Salad Ingredients

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

Make the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and well combined.
Add the salad ingredients: Add the cooked and cooled elbow macaroni along with the finely chopped celery, diced red bell pepper, finely chopped red onion, chopped dill pickles, and the optional chopped hard-boiled eggs to the bowl with the dressing.
Toss the salad: Gently toss all the ingredients together using a spoon or spatula until the macaroni and vegetables are evenly coated with the dressing.
Chill the salad: Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 1 hour. This chilling step allows the flavors to meld and the salad to chill for optimal taste before serving.

Notes

Make sure the macaroni is fully cooled before adding to prevent the mayonnaise from thinning.
You can customize the salad by adding other deli veggies like chopped carrots or green peppers.
For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat mayo alternative.
The salad tastes best after chilling for a few hours but can be served sooner if needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days.