Ingredients
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2 cups elbow macaroni, cooked and cooled
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1/2 cup mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon apple cider vinegar
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1 teaspoon sugar
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup celery, finely chopped
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1/4 cup red bell pepper, diced
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1/4 cup red onion, finely chopped
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1/4 cup dill pickles, chopped
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2 hard-boiled eggs, chopped (optional)
Instructions
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In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
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Add the cooked and cooled macaroni, celery, red bell pepper, red onion, dill pickles, and hard-boiled eggs (if using).
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Toss everything together until the salad is well coated.
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Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Notes
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Make it Spicy: Add diced jalapeños or cayenne pepper for some extra heat.
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Herb-Infused: Fresh herbs like parsley or dill can add extra freshness to the salad.
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Vegan Version: Use vegan mayonnaise and omit the eggs for a plant-based version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad, Picnic Recipes
- Method: Mixing
- Cuisine: American, Comfort Food
- Diet: Vegetarian
