Description
A classic macaroni salad with a creamy dressing, perfect for picnics and potlucks.
Ingredients
Scale
- 2 cups elbow macaroni
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped fresh parsley
Instructions
- Cook macaroni according to package instructions. Drain and rinse under cold water.
- In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, and pepper.
- Add cooked macaroni, celery, red bell pepper, red onion, eggs, and parsley to the bowl.
- Toss until well combined.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- For a tangier flavor, add 1 tablespoon of pickle relish.
- Substitute Greek yogurt for sour cream if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
Keywords: macaroni salad, pasta salad, picnic food, potluck recipes