Old-Fashioned Southern Macaroni Salad
Learn how to make macaroni salad with our recipe for Old-Fashioned Southern Macaroni Salad. This easy macaroni salad combines pasta with a savory homemade dressing and vegetables for a creamy and flavorful deli salad. This flavorful macaroni salad is the perfect picnic food to share with family and friends in the spring or summer. It would also make a great crowd-pleasing dish to share at a potluck or church supper. Everyone will be asking you to share the recipe for this Old-Fashioned Southern Macaroni Salad. Each bite of this Old-Fashioned Southern Macaroni Salad is loaded with peppers, onions, celery, and pickle relish. The various vegetables help to give the macaroni salad great flavor and texture. The next time you have leftover pasta on hand, try making a batch of this creamy macaroni salad. This pasta salad recipe is sure to remind you of the macaroni salads your mom and grandmother used to make.
For more recipes like Old-Fashioned Southern Macaroni Salad, be sure to check out our complete collection of 17 Creamy and Dreamy Deli Salad Recipes.
To learn how to cut a pepper, watch our video below:
- 3 large eggs
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon cider vinegar
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 cup finely diced celery (about 2 stalks)
- 1/2 cup finely diced bell pepper, red or green or both
- 1/2 cup finely diced sweet pickles or pickle relish
- 1/4 cup finely diced onion
Put eggs into a small pot of water to cover. Bring to a boil, then lower heat to a simmer and cook 10 minutes. Drop the eggs into a bowl of ice water to cool, then peel and chop.
In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a boil. Add the macaroni and cook until just tender, about 6 to 8 minutes per package directions. Drain and cool.
In a large bowl, whisk together the mayonnaise, vinegar, mustard, salt, and pepper until smooth. Stir in the vegetables.
When the pasta has cooled to room temperature, toss with the dressing and vegetables. Add eggs last and stir gently. Taste the salad, adding salt and pepper as desired. Cover and chill in the refrigerator for at least 1 hour or up to 1 day before serving, checking flavors and adding more salt and pepper if needed before serving.
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