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This classic macaroni salad recipe is the potluck dish I get asked to bring more often than almost anything else on this site. Tender elbow macaroni gets tossed with a creamy mayonnaise dressing, crunchy celery and bell pepper, and a few chopped hard-boiled eggs, then chilled until cold. It keeps well in the fridge for days, which makes it an easy make-ahead side for a cookout or a family dinner. If mayo-based salads are your thing, our classic potato salad follows a similar approach.
Table of Contents
Why this macaroni salad works
Macaroni salad is one of those recipes every family seems to make a little differently, and this version leans on a fairly classic mayonnaise and mustard dressing with a little tang from vinegar and a touch of sugar to round it out.
It holds up well in the fridge, which makes it one of the easiest dishes on the site to prep a full day ahead of a cookout or potluck.
The mix of celery, red onion and bell pepper keeps every bite from tasting one-note creamy, which is the biggest difference between a good macaroni salad and a bland one.
Ingredient notes and substitutions
Elbow macaroni: the classic choice because its curved shape holds the dressing well. Small shells or rotini work as a substitute if that is what you have.
Mayonnaise: use a mayonnaise you actually like the taste of, since it makes up most of the dressing. Light mayonnaise works too, it just makes a slightly thinner dressing.
Yellow mustard: adds tang and a little color. Dijon mustard works as a substitute, though it pushes the flavor toward sharper and more herbal.
Celery and red onion: for crunch and a little bite. Soak the diced onion in cold water for 10 minutes first if you want to soften its sharpness.
Hard-boiled eggs: traditional but optional. Leave them out for an egg-free version, or add an extra one for a richer, more filling salad.
The mayonnaise dressing
The dressing here is a simple mix of mayonnaise, yellow mustard, apple cider vinegar and a little sugar. Mayonnaise makes up almost all of the volume, so its flavor really does carry the whole salad.
The vinegar and touch of sugar might sound like an odd addition to macaroni salad, but they balance out the richness of the mayonnaise and keep the dressing from tasting flat. Leaving them out makes the salad noticeably heavier.
For a lighter version, swap half the mayonnaise for plain Greek yogurt. It makes the dressing a little tangier but cuts a good amount of the richness.
Classic macaroni salad recipe
Classic Macaroni Salad
Servings
8
servingsPrep time
15
minutesCooking time
10
minutesTotal time
25
minutesA classic macaroni salad recipe with elbow macaroni, a creamy mayonnaise and mustard dressing, celery, red onion, bell pepper and hard-boiled eggs. An easy make-ahead side for potlucks and cookouts.
Ingredients
16 ounces elbow macaroni
1 1/2 cups mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
3 celery stalks, diced
1/2 red onion, finely diced
1 red bell pepper, diced
3 hard-boiled eggs, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Paprika, for garnish
Directions
- Cook: boil the macaroni according to package directions until al dente, about 8 to 10 minutes.
- Drain and cool: drain the macaroni and rinse under cold water until completely cool, then drain well again.
- Make the dressing: in a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt and pepper.
- Combine: add the cooled macaroni, celery, red onion, bell pepper and hard-boiled eggs to the bowl and toss until everything is evenly coated.
- Chill: cover and refrigerate for at least 1 hour to let the flavors come together.
- Serve: give the salad a quick stir before serving and sprinkle with paprika.
Notes
- Prep and cook times reflect active time only, the chilling time is not included in the total above, plan for at least 1 hour in the fridge before serving. Servings and timing are estimates, adjust to taste and to your own tested version.
Tips for the best macaroni salad
Rinse the cooked macaroni under cold water right after draining. Warm pasta tossed straight into a mayo dressing turns the whole salad greasy instead of creamy.
Season the pasta itself with a little salt while it drains, since bland pasta is one of the most common reasons macaroni salad ends up tasting like something is missing.
The first time I made this I skipped the chilling step because I was in a hurry, and it tasted fine but noticeably less cohesive, like the flavors had not found each other yet. Give it the full hour if you can.
If the salad looks a little dry after chilling, that is normal, the pasta keeps absorbing the dressing overnight. Stir in an extra spoonful of mayonnaise before serving if needed.
Ways to vary this macaroni salad
Add-ins: diced ham, shredded cheddar or crumbled bacon are common additions if you want to turn this into more of a main dish salad.
A little sweetness: some family recipes stir in a tablespoon of sweet pickle relish or diced sweet pickles for extra sweetness and crunch.
Lighter version: swap half the mayonnaise for plain Greek yogurt or use a light mayonnaise to cut some of the richness.
Egg-free version: leave out the hard-boiled eggs entirely, it will not change the texture of the salad much.
At a cookout I usually put this out with a creamy coleslaw on one side and a broccoli salad on the other, so there is something crunchy next to all the soft pasta.
Storage and make-ahead
Macaroni salad keeps well in an airtight container in the refrigerator for up to 4 days, which is what makes it such a reliable make-ahead side for potlucks and cookouts. Once it is on the table outdoors, set the bowl inside a larger bowl of ice: the USDA’s danger zone guidance gives a mayonnaise-based salad 2 hours at room temperature, dropping to 1 hour above 90°F.
It is not a good candidate for the freezer. Mayonnaise-based dressings separate and turn watery once thawed, so it is best made fresh within a few days of serving.
Nutrition estimate
These numbers are an estimate only, based on the ingredients in this recipe, not lab tested or calculated automatically. Actual values will vary depending on the exact brands and quantities you use. Per serving (based on 8 servings): approximately 320 to 360 calories, 7 to 9g protein, 28 to 32g carbohydrates, 20 to 24g fat, and 420 to 480mg sodium.
