It’s so tempting to put some kind of twist to the Classic Macaroni Salad. Believe me I’ve tried many times to give it a personal touch over the years but I realized there’s really no other way to enjoy this salad other than the classic way. After all it’s called the Classic Macaroni Salad and when something’s a classic you just don’t mess with it.
The Classic Macaroni Salad is traditionally served in the warmer months during bbq’s, picnics and potlucks. I made it yesterday though (it’s now mid-February) because we were having an unusually warm winter day. We fired up our grill outside and this Classic Macaroni Salad was the perfect accompaniment.
Macaroni Salad
February 22, 2021
: 6
: 30 min
: 1 hr
: Easy
A classic macaroni salad with a creamy dressing perfect for any time of the year.
Ingredients
- SALAD:
- 227g (8oz) dry macaroni pasta
- 1/2 red bell or sweet red paprika (100g)
- 1/2 red onion (45g)
- 2 small carrots, peeled (170g)
- 2 celery sticks (55g)
- 2 eggs, hard boiled (optional)
- DRESSING:
- 3/4 cup mayonnaise (175g)
- 1/4 cup sour cream (70g)
- 1 tablespoon white vinegar
- 2 teaspoons dijon mustard
- 1.5 teaspoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- GARNISH:
- 1 teaspoon red paprika powder
Directions
- Step 1 COOK THE MACARONI: Bring a large pot of water to a boil. Add about 1/2 tablespoon of salt and cook dry macaroni according to package instructions. Drain in colander and rinse with cold water. Toss colander several times to remove excess water. Set aside to further drain.
- Step 2 MAKE DRESSING: Add all the dressing ingredients into a medium bowl. Place in the refrigerator to chill.
- Step 3 PREP YOUR VEGETABLES: Finely chop your vegetables: red pepper, red onion, carrots and celery sticks. Also chop your hard boiled eggs (if using). Set aside.
- Step 4 ASSEMBLY: In a large bowl add the cooked macaroni. Add the chopped vegetables and eggs. Pour the dressing over the top and toss to coat evenly.
- Step 5 LET IT CHILL: For best results cover the bowl and allow the macaroni salad to chill for at least an hour or more in the refrigerator before serving. Sprinkle some paprika powder on top for garnish.