Here’s a simple and classic **Macaroni Salad** recipe that’s creamy, tangy, and perfect as a side dish for BBQs, picnics, or any meal!
### Ingredients:
– 2 cups elbow macaroni (cooked and drained)
– 1 cup mayonnaise
– 1 tablespoon apple cider vinegar (or white vinegar)
– 1 tablespoon Dijon mustard (optional)
– 1/4 cup sweet pickle relish
– 1/4 cup finely chopped red onion
– 1/2 cup finely chopped celery
– 1/2 teaspoon salt (or to taste)
– 1/4 teaspoon black pepper (or to taste)
– 1/2 teaspoon garlic powder (optional)
– 1 tablespoon sugar (optional, for extra sweetness)
– 2 boiled eggs (optional, chopped, for extra texture)
### Instructions:
1. **Cook the macaroni:**
– Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions. Once done, drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
2. **Prepare the dressing:**
– In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard (if using), pickle relish, salt, pepper, garlic powder, and sugar. Mix until smooth and well combined.
3. **Combine the salad:**
– Once the macaroni is cool, add it to the bowl with the dressing. Stir to coat the macaroni evenly.
– Add the chopped celery, red onion, and boiled eggs (if using), and mix again until everything is well combined.
4. **Chill:**
– Cover the macaroni salad and refrigerate for at least 1-2 hours to let the flavors meld together. For best results, chill it overnight.
5. **Serve:**
– Give the salad a final stir before serving and adjust the seasoning (salt and pepper) if needed.
### Tips:
– You can add extra vegetables like bell peppers, peas, or carrots for additional crunch and flavor.
– If you prefer a lighter dressing, you can substitute some of the mayonnaise with Greek yogurt or sour cream.
Enjoy this creamy and refreshing macaroni salad at your next gathering!