Macaroni Salad
This is my go-to macaroni salad recipe! We like ours with a little extra mustard and plenty of dill—but feel free to tweak it to fit your taste. It’s easy, classic, and perfect for summer gatherings!
- 7 eggs hard-boiled, 5 chopped, 2 for garnish
- 1 16oz macaroni cooked
- 3 celery stalks chopped
- 3/4 cup dill pickles chopped
- 3 tbsp yellow mustard
- 1 cup mayonaise
- 1 1/2 tsp celery salt
- 1 tsp salt
- 1 Tbs fresh dill chopped
- 1 tsp sugar
- 1 tbsp apple cider vinegar
In a medium-sized bowl, whisk together the mustard, mayo, celery salt, salt, fresh dill, sugar, and vinegar.
To a large bowl, add the macaroni, 5 chopped eggs, celery, and pickles.
Mix the pasta mixture gently.
Pour the dressing over the pasta and continue to mix gently until well incorporated.
Chill in the refrigerator overnight for the best flavor.
Garnish with sliced hard-cooked eggs and fresh dill.