Print
Ingredients
Scale
- 6 ounces uncooked elbow macaroni (about 1½ cups dry / 3 cups cooked)
- 1 cup mayonnaise (duke's preferred)
- 2 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon yellow mustard
- 1 tablespoon sweet pickle relish
- ½ teaspoon minced, pressed, or grated fresh garlic
- 1 small sweet onion, diced
- 2 cups chopped celery
- 1 red bell pepper, diced
- 3 hard-boiled eggs, chopped
- ¼ cup chopped fresh parsley
- salt and pepper, to taste
Instructions
- Cook macaroni in a large pot of well-salted boiling water according to package directions for al dente. Drain and rinse under cold water until completely cool.
- While the pasta cooks, dice the onion, celery, bell pepper, and eggs, and chop the parsley.
- In a small bowl, whisk together mayonnaise, vinegar, sugar, mustard, pickle relish, and garlic until smooth.
- In a large bowl, combine cooled pasta, vegetables, eggs, and parsley. Toss with dressing to coat evenly. Season with salt and pepper.
- Cover and refrigerate for at least 2-3 hours before serving. Stir before serving and add a spoonful of extra mayo if the salad looks dry.
Notes
For a tangy flavor, use apple cider vinegar instead of white vinegar.
Feel free to substitute or add your favorite vegetables to the salad.
This dish can be made a day in advance for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 148 minutes
- Category: Side Dish
- Method: Mixing and Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg