Some recipes are impossible to separate from cookouts, family tables, summer weekends, and that one person who always says they are “just taking a little” and then goes back three more times. This Potato Salad Macaroni Salad is exactly that kind of dish. It is creamy, tangy, hearty, and packed with the kind of simple ingredients that somehow always make people happy.
What makes this version special is that it gives you the best of both worlds. You get the soft, comforting bite of potatoes and the familiar texture of macaroni all in one bowl, tied together with a creamy dressing that is rich without being too heavy. Then come the little extras — chopped eggs, celery, onion, pickles, and a sprinkle of paprika — and suddenly this is not just a side dish. This is the bowl everybody notices.
It is the kind of recipe that works for potlucks, BBQs, holidays, quick lunches, or those nights when cold food sounds better than cooking another full dinner. It also holds up beautifully in the fridge, which means it tastes even better after a little time to chill and settle. That is always nice, because some recipes are good right away, but the smart ones get even better later.
And yes, potato salad people are very real. Very loyal. Very serious.
Why You’ll Love This Potato Salad Macaroni Salad
This potato salad macaroni salad recipe is creamy, flavorful, and full of texture. The potatoes make it hearty, the macaroni makes it extra satisfying, and the dressing brings everything together in the best possible way. It is easy to make ahead, easy to serve to a crowd, and easy to customize depending on what you like.
If you enjoy classic deli-style salads but want something a little more filling and homemade, this recipe lands in a very good place.
Basically, it is one of those bowls that quietly disappears while everybody pretends they are “just sampling.”
Ingredients
- 3 medium potatoes, peeled and cut into small cubes
- 2 cups elbow macaroni
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar or pickle juice
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup celery, finely chopped
- 1/3 cup red onion, finely chopped
- 1/3 cup pickles or relish
- 2 green onions, sliced
- paprika for topping
Optional
- 1/2 cup shredded carrots
- 1/4 cup chopped bell pepper
- extra boiled egg slices for garnish
How to Make Potato Salad Macaroni Salad
Step 1: Cook the potatoes
Bring a pot of salted water to a boil and add the cubed potatoes. Cook them for about 8 to 10 minutes, or until just fork-tender. You want them soft, but not so soft that they fall apart and turn into mashed potato confusion.
Drain the potatoes and let them cool.
Step 2: Cook the macaroni
In another pot, cook the elbow macaroni according to package directions until just tender. Drain and rinse lightly with cool water to stop the cooking and keep the pasta from becoming too soft.
Set aside to cool.
Step 3: Boil the eggs
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat slightly and cook for about 10 minutes. Drain and cool them under cold water. Peel and chop the eggs once cooled.
You can save one egg for slicing on top if you want the finished bowl to look extra classic.
Step 4: Make the dressing
In a large mixing bowl, combine the mayonnaise, yellow mustard, vinegar or pickle juice, sugar, salt, black pepper, and garlic powder. Stir until smooth and creamy.
Taste it before mixing in the salad. This is the moment to adjust. A little more mustard if you want more tang. A little more mayo if you want it creamier. A tiny extra pinch of salt if it tastes flat.
Homemade dressing deserves a small taste check. That is just kitchen law.
Step 5: Add the mix-ins
To the dressing, add the chopped celery, red onion, pickles or relish, green onions, and chopped eggs. Stir to combine.
These little ingredients may look modest, but they do most of the personality work.
Step 6: Combine everything
Add the cooled potatoes and macaroni into the bowl with the dressing. Fold gently until everything is evenly coated.
Try not to stir too aggressively or the potatoes may break down too much. You want a creamy salad, not a mysterious paste.
If using shredded carrots or chopped bell pepper, add them now.
Step 7: Chill
Cover the bowl and refrigerate for at least 1 to 2 hours before serving. This makes a big difference. The flavors settle, the dressing clings better, and the whole salad becomes more cohesive and delicious.
Honestly, chilled potato salad always seems more confident.
Step 8: Garnish and serve
Before serving, give the salad a gentle stir. If it looks a little thick after chilling, you can mix in a spoonful of mayo or a tiny splash of pickle juice.
Sprinkle paprika over the top and garnish with sliced boiled eggs if you like.
Serve cold.
Helpful Tips
Use waxy potatoes or all-purpose potatoes if possible so they hold their shape better.
Do not overcook the potatoes or pasta. This is one of the main secrets to a good salad texture.
Pickle juice in the dressing adds great flavor and makes the whole bowl taste brighter.
If you like a sweeter salad, add a little more sugar or use sweet relish.
If you like it more savory, add extra mustard, black pepper, or chopped celery.
Make-Ahead and Storage
This salad is a very good make-ahead recipe. You can prepare it the night before and keep it refrigerated until serving. In fact, many people think it tastes even better the next day.
Store it covered in the refrigerator for up to 3 days. Stir before serving.
Because it contains mayonnaise and eggs, keep it chilled and do not leave it sitting out too long.
Final Thoughts
This Potato Salad Macaroni Salad is creamy, classic, and full of everything people love in a proper cold side dish. It is hearty enough to matter, simple enough to make anytime, and delicious enough to earn a regular place at the table.
Soft potatoes, tender macaroni, chopped eggs, crunchy bits, creamy dressing, and a little paprika on top — that is the kind of combination that does not really need defending. It just needs a big spoon and enough room in the fridge.