How To Make Southern Macaroni Salad
You want to make Southern macaroni salad and take it to a picnic this summer. The recipe is easy enough for a beginner; it only takes less than 20 minutes and will feed 10-12 people. It has a variety of ingredients, but you can add your favorites to the bowl.
Servings: 10 servings
Calories: 202kcal
Ingredients
- 8 ounces of elbow pasta uncooked
- 3 hard-boiled eggs peeled and diced
- ½ cup celery diced
- ½ cup red bell pepper diced
- ¼ cup red onion diced
- ¾ cup mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoon yellow mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Cook the elbow macaroni noodles according to the box directions.
- Strain noodles and rinse with cool water.
- Pour noodles into a large bowl and allow them to cool. Add eggs, celery, red bell pepper, and onion. Toss with a wooden spoon until the ingredients are mixed well.
- In another mixing bowl, combine mayonnaise, mustard, relish, salt, pepper, garlic powder, and paprika. Mix well using a fork.
- Pour the mayonnaise mixture over the noodles and stir with a wooden spoon until all ingredients are thoroughly combined. Cover and refrigerate until ready to serve.
Notes
- Best served chilled. Stir again after chilling and before serving.
- The macaroni salad can be made ahead and stored in an airtight container in the refrigerator for 2-3 days.
- This sauce has a smooth, tangy flavor with a hint of sweetness from the relish.
- The diced vegetables give the dish a nice crunch.
- Add more mayonnaise for a creamier texture. It may be needed when making the dish ahead of time.
Nutrition
Serving: 1 | Calories: 202kcal | Carbohydrates: 14g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 63mg | Sodium: 275mg | Fiber: 1g | Sugar: 2g