Best Macaroni Salad
The Best Macaroni Salad is a classic summer side dish with mayo, celery, sweet pickles, onions, peas, hard boiled eggs and a hint of mustard.
Servings: 8 servings
Ingredients
- 2 cups uncooked elbow macaroni 1/2 box
- 4 tablespoons sweet pickle relish
- 1 cup chopped celery
- 2 tablespoons chopped onion
- 1 cup frozen peas cooked and cooled
- 4 hard cooked eggs chopped
- 2 teaspoons prepared mustard
- 1 cup mayonnaise
- 1 teaspoon salt to taste
Instructions
- Cook macaroni following directions on the package. Drain into a colander and rinse with cold water. Cool to at least room temperature, or in the fridge.
- Meanwhile, in a large bowl combine celery, onion, relish, eggs and peas.
- Stir in cooked macaroni.
- Stir in mustard and mayonnaise and blend thoroughly. Taste and add salt as desired.
- Store in a tightly sealed container for up to 5 days. If salad seems dry, add a couple of tablespoons of mayonnaise to moisten.
Notes
How to Store Leftovers: Store macaroni salad in the refrigerator in a tightly sealed container for up to 5 days. If the salad seems dry, add a couple tablespoons of mayonnaise to moisten it before serving.
Nutrition
Calories: 390kcal | Carbohydrates: 33g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 643mg | Potassium: 181mg | Fiber: 3g | Sugar: 5g | Vitamin A: 769IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
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