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Creamy old-fashioned macaroni salad in a large white ceramic bowl with elbow macaroni, chopped hard-boiled eggs, celery, red onion, shredded carrots, and sweet pickle relish mixed in a pale yellow dressing. A large spoon lifts a hearty scoop of the salad, showing the chunky texture. Light paprika sprinkled on top. Rustic wooden table with warm natural window lighting.
Jana Rae

Old-Fashioned Macaroni Salad

Old-Fashioned Macaroni Salad is a creamy classic summer side dish made with elbow macaroni, eggs, crisp vegetables, and a flavorful homemade dressing. Perfect for Memorial Day cookouts, BBQs, picnics, and potlucks.
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Prep Time 20 minutes
Chill time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 4 hard-boiled eggs chopped
  • 1 cup celery diced
  • 1/2 cup red onion finely diced
  • 1/2 cup sweet pickles or pickle relish
  • 1 cup shredded carrots
For the Dressing:
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 –3 tablespoons milk
Optional:
  • Paprika for garnish
  • Fresh parsley
  • Diced bell peppers

Method
 

  1. Cook elbow macaroni according to package directions until tender.
  2. Drain and rinse under cold water until fully cooled.
  3. Allow pasta to drain well.
  4. In a large mixing bowl combine cooled macaroni, chopped eggs, celery, red onion, pickles or relish, and shredded carrots.
  5. In a separate bowl whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, black pepper, garlic powder, and milk until smooth and creamy.
  6. Pour dressing over macaroni mixture.
  7. Stir gently until evenly coated.
  8. Cover and refrigerate for at least 1 hour before serving.
  9. Sprinkle lightly with paprika before serving if desired.

Notes

Rinsing the macaroni with cold water keeps the salad cool and stops the pasta from overcooking.
 
Add a splash of milk before serving if the salad thickens too much after refrigeration.
 
Sweet pickle relish gives the salad its classic old-fashioned flavor.
 
For best flavor, prepare several hours ahead or overnight.
 
Store covered in refrigerator for up to 4 days.