Description

A classic, creamy macaroni salad perfect for picnics, potlucks, and family gatherings, featuring tender elbow macaroni, hard-boiled eggs, crunchy vegetables, and a tangy, slightly sweet dressing with mustard and dill. This recipe balances creamy and crunchy textures with a hint of spice from cayenne and a touch of brightness from lemon juice and pimientos.

Ingredients

Scale

Pasta and Eggs

3 & 1/2 cups dry elbow macaroni
1 tablespoon salt (for boiling water)
4 eggs (hard boiled)

Dressing

1 & 1/2 cups mayonnaise
1/3 cup granulated sugar
3 tablespoons yellow mustard
1 tablespoon apple cider vinegar
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper (optional)
1 tablespoon or more to taste sweet pickle relish
1 tablespoon fresh lemon juice

Vegetables and Herbs

1 (4-oz) jar pimientos, drained
2-3 medium carrots (peeled and shredded)
1/2 green bell pepper (chopped very small)
2 stalks celery (chopped very small)
2 tablespoons red onion (chopped small)
2 tablespoons yellow onion (chopped small)
1-2 tablespoons fresh dill (chopped)
1 tablespoon chives (chopped)

Additional

a little more mayonnaise (for after chilling, to stir in before serving)

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Instructions

Cook the Pasta: Bring about 10 cups of water to a boil in a large pot over high heat. Once boiling, add 1 tablespoon salt and the dry elbow macaroni. Boil for 7-9 minutes until the pasta is al dente, avoiding overcooking. Drain immediately and return the pasta to the pot. Drizzle with a bit of oil and stir gently to prevent sticking.
Prepare the Hard-Boiled Eggs: If using a steamer, steam 4 eggs over boiling water for 11 minutes; if not, cover eggs with 1 inch cold water, bring to a boil, then turn off heat and cover for 12 minutes. Cool eggs in an ice bath, peel, and chop roughly.
Make the Dressing: In a large bowl, whisk together 1 & 1/2 cups mayonnaise, 1/3 cup sugar, 3 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon celery seed, optional cayenne pepper, 1 tablespoon sweet pickle relish, and 1 tablespoon fresh lemon juice until smooth and well combined.
Prep the Vegetables and Herbs: Drain the pimientos. Peel and shred 2-3 medium carrots. Chop 1/2 green bell pepper, 2 stalks celery, 2 tablespoons red onion and 2 tablespoons yellow onion finely. Chop 1-2 tablespoons fresh dill and 1 tablespoon chives.
Combine Ingredients: Add the cooked pasta, chopped eggs, pimientos, shredded carrots, bell pepper, celery, red and yellow onions, dill, and chives into the bowl with the dressing.
Mix and Adjust Seasoning: Stir all ingredients together thoroughly. Taste and adjust salt, pepper, or other seasonings to your preference.
Chill the Salad: Refrigerate the macaroni salad for 2-4 hours until cold to let flavors meld. Remove from fridge about 30 minutes before serving to take off the chill.
Final Touch Before Serving: Just before serving, stir in a spoonful of mayonnaise to make the salad extra creamy. Optionally, add an extra squeeze of lemon juice for brightness.
Storage and Make-Ahead Tips: This salad can be made 24-48 hours in advance. Keep refrigerated and stir in additional mayonnaise or lemon juice before serving if it thickens. It will keep well for up to one week in the fridge.

Notes

Use elbow macaroni but any small pasta shape that holds dressing well can be substituted.
Don’t overcook the pasta; al dente texture prevents mushiness.
Cayenne pepper is optional — start with a small pinch if sensitive to heat.
Smaller chopped vegetables help blend flavors smoothly throughout the salad.
Letting the salad rest in the fridge develops deeper flavor, so it’s best made in advance.
Stir in extra mayonnaise just before serving to freshen and loosen the salad if it’s thickened.
Hard-boiled eggs add richness but can be omitted for a vegetarian version.
Keep the salad chilled until serving, and allow it to sit briefly at room temperature to improve flavor.